Method

• Thinly slice two chicken breasts and cook on a chargrill pan until lightly charred and cooked through. At the same time, grill sliced sourdough until lightly toasted.
• Place a ball of burrata in the centre of a serving platter. Scatter with a generous pinch of crushed fennel seeds and finely grate a little lemon zest over the top.
• Slice about 4 fresh figs into wedges and arrange them around the burrata along with a punnet of sliced cherry tomatoes.
• Twirl and swirl 100g of torn prosciutto in amongst them along with grilled chicken pieces.
• Generously drizzle with olive oil and finish with a light drizzle of caramelised balsamic vinegar.
• Serve immediately with grilled sourdough on the side.