Method

• 1.
  For the juniper oil, use a mortar and pestle to pound juniper and herbs to a rough paste. Add oil and whisk to combine. Transfer mixture to a small pan over low heat, and cook until mixture reaches 40°C. Remove from heat and pour into a 300ml sterilised bottle. Cool. Strain before using.

• 2.
  Preheat grill to high. Place capsicum, skin-side up, on a baking tray and grill for 3-4 minutes until skin blisters and blackens. Transfer to a plastic bag and set aside for 10 minutes to cool. (Alternatively, cook whole capsicums directly over a gas stove, holding them with long metal tongs, turning until blistered and blackened). Once cool, remove and discard skin and membrane.
• 3.
  To serve, spoon a little strained juniper oil into the middle of serving plates. Top with a capsicum half and 2 prosciutto slices, then cover with purple basil leaves.