The saltiness of the cured meat and a bite of pepper from the rocket set off the spectacular flavour of fresh ripe figs.

Wash and dry the rocket in a salad spinner and arrange in the middle of 4 serving plates. Quarter figs, but don’t cut all the way through the base. Wrap each one loosely with a slice of prosciutto and arrange on the rocket. Mix oil, vinegar, salt and pepper and drizzle over the salad.