Fresh Fig and Candied Almond Salad

For the Coconut Almond Brittle:
1. To make the coconut almond brittle, place the sugar and water into a heavy-based saucepan and warm gently until the sugar has melted.

2. Once the sugar has melted, bring to a boil and cook until the temperature reaches 135ºC on a sugar thermometer.

3. As soon as the temperature has reached 135ºC, remove from heat immediately and add in the almonds.

4. Pour out onto a tray lined with baking paper and set aside for about 30 minutes or until hardened and cooled.

5. Once cooled, roughly chop and set aside.

For the Dressing:

6. To make the dressing, pour the honey into a saucepan and bring to a gentle simmer.

7. Add in the thyme and allow to cook for a few minutes or until foaming and the honey begins to caramelise and turn a light brown.

8. Remove from the stove and add in the orange juice, zest, apple cider vinegar and olive oil.

9. Pour into a bowl and allow to cool.

For the Salad:

10. Preheat the oven to 180ºC. 

11. Place the figs onto a baking tray and, using a sharp knife, make a criss-cross incision at the top of each fig.

12. Using your hands, gently squeeze the bottom of the fig to allow it to open up.

13. Drizzle the figs with a little olive oil and honey, and season with a pinch of salt.

14. Roast in the oven for about 10 – 15 minutes, or until just beginning to caramelise. Remove from the oven and set aside to cool.

To Assemble the Salad. 

15. Place the rocket and micro leaves onto a platter and top with the roasted figs.

16. Crumble over the blue cheese and sprinkle over the crushed coconut almond brittle.

17. Drizzle with the burnt honey dressing just before serving, and enjoy!

Note: We suggest serving this immediately to keep its freshness.