Fig and Bocconcini

Wash, dry and arrange salad leaves on two plates. Quarter figs and tear bocconcini balls in half then place them on top of the salad. Weave strips of prosciutto through salad. Top with torn mint and basil Whisk the olive oil, lemon and honey together and drizzle over the salad. season with salt an pepper and serve.
Serves 2.

4-6 mixed figs
3 buffalo bocconcini (1 tub)
6 slices prosciutto
mixed salad leaves
basil and mint leaves
2 tablespoons extra
virgin olive oil
1 teaspoon honey
1 tablespoon of lemon juice
sea salt and ground pepper