Figs with macadamia and bush tomato dukkah

Ingredients

• 4 figs, halved
• 2 cups watercress sprigs
• 1 cup rocket leaves

Dressing

• 1 tbsp malt vinegar
• 1 lime, juiced
• pinch sea salt
• pinch sugar

Dukkah

• ½ cup macadamia nuts
• pinch whole pepperberries
• ½ tsp coriander seeds
• ½ tsp cumin seed
• 1 tsp ground bush tomatoes
• 1 tbsp black sesame seeds

Instructions

1. To make the dukkah, place all ingredients (except the sesame seeds) in a dry frying pan, then toast until golden and fragrant. Transfer the nuts and spices to a mortar and pestle and grind until the spices are crushed and the macadamias are the size of small chunks. Fold in the black sesame seeds.
2. Place the figs, cut-side down, in the pan and char until golden and caramelised, then set aside.
3. Combine the dressing ingredients in a small bowl and whisk well to combine. Combine the watercress and rocket in a large bowl, then dress with the malt dressing. Divide the dressed leaves between plates, top with the charred figs and sprinkle with the macadamia and bush tomato dukkah.

Photography by Jiwon Kim.

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