Fig, Burrata, Prosciutto & Zucchini Salad


1.Combine the olive oil, honey, garlic, lemon juice, white balsamic vinegar, salt and pepper in a jar with a screw-top lid and shake to combine. Set aside until ready to use.
2.On a very hot barbeque or char grill pan, cook the zucchini slices until they are slightly charred on each side and then arrange on your serving platter, ensuring the slices do not overlap. Drizzle with a few tablespoons of the dressing.
3.Arrange the prosciutto slices and figs over the top. Halve the burrata cheese and place on top. Drizzle with the remaining dressing and then sprinkle with the mint and chilli.