Photo: Tara Fisher
Preheat the oven to 190°C, fan 170°C, gas 5. Cut the figs almost in half from top to bottom (leaving the halves attached at the base). Cut the cheese into 12 pieces and sandwich this between the fig halves then close up again around the cheese as far as possible. Wrap each stuffed fig in a slice of Parma ham, leaving the top exposed. Put on a baking tray; add a sprig of thyme to each. Drizzle with the balsamic vinegar and olive oil, cover and pop in the fridge until ready to cook.
When the chicken comes out of the oven, uncover the figs and roast for 8-10 minutes until the Parma ham has crisped up and the cheese has melted.
To serve, divide the salad leaves between 6 plates. Put 2 figs on each plate; spoon any pan juices over the salad leaves. Season with freshly ground black pepper; serve warm.