95 g whole almonds
2 tsp honey
2 tsp soy sauce
¼ tsp sweet paprika or chilli powder (optional)
¼ cup olive oil
1 tbsp balsamic vinegar
100 g rocket
6 fresh figs
150 g goat's cheese
- Preheat oven to 180 ̊C/160 ̊C fan- forced.
Place almonds on a baking tray and bake for 10 minutes. Next, combine honey, soy sauce and spice in a bowl. Add almonds, toss to coat then return to the tray and bake for a further 4 minutes. Set aside to cool. Once cooled, roughly chop.
- Combine olive oil and vinegar in a separate bowl and lightly season with sea salt and ground pepper (remembering the almonds will already be salty). Drizzle half of the dressing over the rocket and toss well to coat.
- Place rocket leaves on a serving plate. Cut figs into quarters and arrange on the rocket. Next, crumble over goat’s cheese and scatter over the chopped almonds.
- Drizzle with the remaining dressing just before serving.