30g Dried Figs, 3 tbsp Dark Balsamic, 5 tbsp Water, 1 Large Sweet Potato, 1 tbsp Olive Oil, 1 tsp Salt, 2 Fresh Figs, 2 tbsp Honey/Maple Syrup, 50g Rocket/Salad, 25g Walnuts, 75g Blue Cheese 

Preheat the oven to 180°C/ gas mark 4. Cut the dried figs in half removing the hard bits. Soak the dried figs in the water and balsamic vinegar for 5 minutes, making sure all the figs are submerged. Scrub sweet potatoes to remove any dirt. Leaving skin on, cut into wedges. Place on a baking tray and drizzle with olive oil and ½ teaspoon of salt. Bake in the oven for 20 minutes until sweet potatoes are soft and starting to crisp around the edges. Drain dried figs, keeping the liquid. Pour liquid into a frying pan set over a high heat and add honey or maple syrup and remaining ½ teaspoon of salt. Add fresh figs to the pan and cook for 3 to 4 minutes without moving the pan around too much, until liquid starts to reduce and become a syrup. This will caramelise the fresh figs and infuse them with a sweet balsamic flavour. Once the liquid has become a syrup, remove pan from the heat. Place rocket and salad leaves on a flat dish, add the sweet potatoes, dried figs and caramelised fresh figs to the top and then pour over the syrup. Lastly, Crumble the blue cheese and crush the walnuts and sprinkle over the top to serve.


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