Salad of Radone’s Bellarine Peninsula Figs, wrapped with prosciutto, presented with roasted capsicum and dill infused olive oil
Roasting the Capsicum
To start, roast the red capsicum in a hot oven, 200 degrees, till the skin has browned and starts to bubble.
Remove from the oven and cover with foil and allow to cool. This helps with the peeling of the capsicum.
Making the Dill oil
First, break off 4 sprigs of dill and place to the side, this is used as a garnish to complete the dish.
Place the remaining dill in a pan and cover with the 100 mls of oil, place the pan on the lowest heat available and slowly heat the oil for 15 minutes. Remove and allow to cool.
Presenting the fig
Stand the 4 figs upright and make 2 diagonal cuts into the top of each fig about 1/3rd way down the fig. Place your thumb and forefingers at the bottom of the fig and gently squeeze in so that the incisions open up to reveal the figs flesh.
Cut the last 2 figs in half
Place a half a fig as the base and the full fig on top, lay out a slice of prosciutto and place the stacked figs at one end on there side and wrap the prosciutto around the figs.
Peeling the capsicum
Peel the skin off the cooked capsicum, make an incision from top to bottom and open out flat, de-seed the capsicum, and cut into 4 large squares.
Presenting the dish
Place a slice of capsicum on the plate, then some rocket leaves, then the prosciutto wrapped fig on top of the rocket, drizzle some of the dill infused oil around the dish and serve with a sprig of dill.
Bellarine Estate Sauvignon Blanc is a perfect wine to enjoy with this dish
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