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4
as a Starter or Light MealMedium
By Tonia Buxton
Published 2019
I make this when I have friends coming round and we have lots of gossiping to do. I just leave it on the table and we all dig in.
Preheat a stovetop grill or pan over a high heat. Brush the fennel with 1 tsp of the olive oil and cook for 1-2 minutes on each side, or until lightly charred and just tender. Set aside to cool slightly.
Combine the fennel, figs, prosciutto (if using) rosemary and chives in a large bowl.
Whisk the remaining olive oil, vinegar, honey and shallot together in another bowl, add to t