2 figs, cut into thin wedges

wild roquette, several handfuls

1/3 cup walnuts, chopped

100g Soyoyoy Unfeta’d, cut into small chunks

3 tbsp olive oil

1 tbsp balsamic vinegar

dash of maple syrup


Place roquette on serving plate. Layer figs, walnuts and unfeta’d on top of roquette. Mix together the oil, balsamic vinegar and maple syrup and pour required amount over salad.