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1
Preheat the oven to 220C/425F. Peel the onions, halve lengthwise then halve each piece again to cut into wedges.
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2
Place the onion wedges into a roasting tray, coat them with olive oil, season with a pinch of salt and pepper.
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3
Roast in the oven for 20-25 minutes or until they are golden and soft. Turn them halfway through.
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4
While onions are cooking, wash and drain rocket and basil leaves.
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5
Dress rocket with extra virgin olive oil and red wine vinegar. Season with salt and pepper and set aside.
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6
Cut off the bottom of radicchio, wash the leaves, drain and set aside.
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7
Remove the onions from roasting tray when they are done, set aside to cool.
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8
Turn down the oven to 160C/325F. Wash figs and choose 5 less ripen ones, halve them lengthwise and place into a roasting tray.
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9
Sprinkle ground cinnamon on top, roast them in the oven for 20 minutes. While they are roasting cut rest of the fresh figs lengthwise, (4-6 pieces per fig) and set aside.
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10
Have your plates ready and start assembling the salad. I used most of the whole radicchio leaves, (I think they are so pretty) tearing only a few when necessary.
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11
Place them on the bottom of the plate, season with a few pinches of salt and pepper.
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12
Place rocket and basil leaves on top, then place onions in the middle.
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13
Remove roasted figs from the oven, plate them with fresh figs around onions.
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14
Lastly scatter the nuts on top and add a drizzle of honey/agave nectar. Bon appetit!
