Fig, Prosciutto and Goat's Cheese Salad

The long weekend is just around the corner and this salad is a little bit more special than usual, celebrating all those gorgeous ingredients that come with the end of summer, so I thought I'd share it for any BBQs or dinner parties you might have coming up! 

I don't think that I'll be personally having any sort of party over the long weekend like we normally do, because it'll be just a week before our wedding and I'm sure there will be plenty to do! It's only a few weeks away now and there's already lots of finalising and organising to get done. It actually seemed really relaxed and easy up til this point, when we can needed to make all the hardline decisions; like what flowers do we 100% want, should we seat uncle blah-blah next to family friend so-and-so, and would people prefer chargrilled prawns or chicken for aperitif hour? All the nitty gritty things! 

A decision you and I won't have to question and triple-check though is this salad. Incorporating ripe and juicy tomatoes with peppery rocket, salty prosciutto, sticky figs, creamy goat's cheese, crunchy seeds and wrapped together with my most basic salad dressing of olive and balsamic; it's undeniably delicious. 

Ingredients

2 cups rocket/arugula

5 figs, quartered

8 slices prosciutto, torn

50g goat's cheese, crumbled as best you can (it's soft!)

2 tbs sunflower seeds

3 large tomatoes, cored and diced

2-3 tbs extra virgin olive oil

1-2 tbs balsamic vinegar

Salt and pepper to taste

Method

On a plate, layer rocket, tomatoes, prosciutto, goat's cheese, seeds and figs. Then in a small cup, combine oil, vinegar, salt and pepper.

Pour over salad and serve straight away. You can add more or less of any ingredient to your taste - I always add extra figs and cheese!