Fig, Burrata, Prosciutto & Zucchini Salad


¼ cup extra-virgin olive oil
2 tablespoons honey
½ small clove garlic, crushed
Juice of half a lemon
½ tablespoon white balsamic vinegar
Salt & pepper, to taste
4 medium sized zucchinis, sliced thinly on a mandolin
8 ripe figs, quartered
4 balls of burrata cheese
8 thin slices of prosciutto
Handful of small mint leaves, washed and dried
1 long red chilli, deseeded and finely chopped