Roasted fig, beetroot, walnut and goats’ cheese salad

Instructions

1 Preheat oven to 180ºC. Line a roasting dish with baking paper. Toss beetroot with half quantities of the oil, maple syrup and balsamic. Season with salt and pepper, place in roasting dish and roast for 20 minutes.

2 Toss the remaining oil, maple syrup and balsamic with onions and figs and place on roasting tray with beetroot. Continue to roast for 10-15 more minutes.

3 Heat a drizzle of olive oil in a frying pan and fry bread chunks for 3-4 minutes until light golden. Add walnuts to pan and toast for 1-2 minutes.

4 Just before serving, toss rocket leaves with beetroot, onions, figs, any roasting juices, toasted bread and walnuts. Divide among plates and crumble cheese on top.