Instructions: Firstly, make the dressing. Roughly chop the lemon grass and place into a pan. Add the lemon and white wine vinegar and bring to the boil. Add the honey. Remove from the heat and pour into a sterilised bottle. Add the walnut oil and leave for at least 3 days before using.

Roughly chop the lemon grass and place into a pan. Add the lemon and white wine vinegar and bring up to the boil. Add the honey. Remove from the heat and pour into a sterilised bottle. Add the walnut oil and leave for at least 3 days before using.

Lightly oil a tray (suitable to fit under the grill). Slice the feta cheese carefully and place on the greased tray. Cut each fig into 4 and place on the tray. Brush the feta and figs with the oil. Dust the feta cheese with the peppercorns and lemon juice and grill for approximately 4 minutes.

At the last minute mix the salad leaves with a little dressing and place in the centre of the plate. Add the ham, feta and figs. Drizzle with the honey and lemon grass dressing.

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