Kale and fig salad

• Preheat the oven to 220°C.
• Place the nuts and seeds on baking tray with a drizzle of extra virgin oil and salt.
• Then bake for 10 minutes—due to the high fat content nuts can catch easily so keep an eye on them!
• Leave to cool.
• Cut the figs in half and place them in a baking tray with the blackberries, balsamic vinegar, salt, pepper and drizzled in olive oil.
• Bake in the oven for 15-20 minutes until charred and jammy.
• Remove the kale from the stalks then wash. Place in a bowl with a drizzle of olive oil and salt. Massage the kale until it becomes darker in colour and softer.
• Once your figs and blackberries are cooked remove them from the oven and pour out the extra juices. Mix the juices with extra olive oil, black pepper and salt.
• Assemble the salad - first the kale, then the roasted fruits, then the cheese, the toasted walnuts and seeds and finally the dressing. Then enjoy! 

Make it your own:

This dish is plant-based, but if you'd like to make it vegetarian instead then a strong cheese, such as a blue cheese or mature cheddar pairs beautifully with the sweetness of the figs.