Fig, Almond, Fennel and Rocket Salad with Raspberry Dressing
Servings Prep Time
4 15minutes

Servings Prep Time
4 15minutes

Ingredients

For the raspberry dressing

Instructions
  1. Toast the almonds in a hot, dry pan and set aside. Do the same with the fennel seeds being careful not to burn them. Once you can smell the aroma they are done

  2. Prepare the figs by cutting them into quarters lengthways. Pick the best mint leaves from the stems and chiffonade by rolling up the leaves and finely slicing

  3. For the dressing, simmer the raspberries in a saucepan on a low heat until they disintegrate then turn up the heat and reduce the liquid by a third. Strain out the seeds and leave to cool

  4. Mix the raspberry pureƩ in a jar with the rapeseed oil, salt, sugar and oregano

  5. Dress the rocket and figs in a bowl then arrange on a platter or individual bowls. Sprinkle over the fennel seeds and almonds. Top with shavings from the parmesan and the chopped mint and drizzle over more of the dressing

Fig, Almond, Fennel and Rocket Salad with Raspberry Dressing