NATIVE FOOD MONTH: WARNDU MUNTRIE, FIG AND PROSCIUTTO SALAD
450g prosciutto, thinly sliced
200g fresh or frozen muntries, thawed out
4 large ripe figs, sliced in eighths
4 peaches, stone removed and quartered
2 mozzarella or burrata balls, ripped into pieces
Warndu Native Thyme Oil (you can use olive oil)
Warndu Wattleseed Balsamic (you can use candied balsamic)
A few sprigs of slender or river mint, picked
A few sprigs of wild basil
Salt and pepper to taste
Layer the meat and mozzarella on the base of your serving platter and in between it tuck in the peach and figs. Generously scatter over your muntries, picked herbs and then drizzle over the oil and vinegar. Season with salt and pepper.
Native recipe and image supplied by Rebecca Sullivan and Damien Coulthard of Warndu.