• 1 cup water
  • 3 oranges, juiced
  • 375g packet Lion of Sahara Dried Figs
  • 10 baby bocconcini, halved
  • 20 slices prosciutto
  • olive oil cooking spray
  • Bring water and juice to the boil in a saucepan over medium-high heat. Reduce heat to medium. Simmer for 5 minutes.
  • Add figs. Simmer for 10 minutes. Remove from heat. Allow to cool. Drain figs. Pat-dry with paper towels. Place 1 piece of bocconcini onto each fig. Wrap 1 slice of prosciutto around each fig, securing with a toothpick. Spray with oil.
  • Preheat a barbecue plate on medium. Cook figs for 3 to 4 minutes each side, or until light golden. Transfer to a plate.