Firstly, heat up a griddle pan, next quarter the gem lettuce and lightly rub oil on the cut face.
Once the griddle pan is starting to smoke place the gem and char on all sides.
Once cooked remove from the pan and leave at room temperature.
Mix the finely sliced basil with a drizzle of rapeseed oil and some sherry vinegar to make a simple dressing.
Simply place the warm gem lettuce on top a bowl or plate and layer up the other ingredients starting with the feta.
Finish with the fig and prosciutto ham on top and drizzle over the dressing. Serve with warm crusty ciabatta.
Prep time: 20 mins
Cook time: 10 mins
2 Heads of little gem lettuce
4 Slices of prosciutto ham
10 Cherry tomatoes quartered
4 Leaves of Basil finely sliced
45g Crumbled feta
¼ Red onion finely sliced
Drizzle of rapeseed oil
Drizzle of sherry vinegar
Pinch Maldon sea salt