Home Food Roasted Jambon Cru-Wrapped Fresh Figs with Thyme Honey

Roasted Jambon Cru-Wrapped Fresh Figs with Thyme Honey

Text: Eileen Smith Photos: Yves Garneau

Serves 4

1pkg fresh thyme, about 20g, left whole and rinsed
1 x 250ml jar of local runny honey
4 large fresh figs, quartered
100g local jambon cru
2 tbsp olive oil
1pkg (about 200g) of fresh tender salad greens, cleaned
salt and pepper to taste

Preheat oven to 200ºC. Scrape all honey into a small saucepan and add all the thyme to it. Gently heat until it comes to a simmer then remove from heat and allow to infuse for at least 30 minutes, longer if possible. Strain to remove all thyme and taste. Adjust seasoning with salt if necessary. Set aside until service. This will keep in an air tight container, in the fridge, for up to one month. Slice jambon cru pieces to fit ¾ of the length of the fig. Wrap each fig with tailored slice and place on a parchment lined baking tray. Lightly brush with olive oil and season with salt and pepper. Place in hot oven until the jambon becomes slightly crispy, about 5-8 minutes. Remove and allow to cool slightly. Place greens in a bowl and drizzle remaining olive oil and some thyme honey. Toss, adjust seasoning with salt and pepper and place a handful on each plate in the centre. Nestle the figs around the greens and drizzle with a little more honey. Yummy!