A salad of fresh fisg, crunchy baked almonds, panko crusted goat's cheese, honey and fresh herbs.
Preheat the oven to 200'C.
Wash the figs and cut in half.
Whisk the egg whites until frothy. Coat the almonds in egg whites and spread on to a baking sheet. Sprinkle with paprika and salt and then bake until crisp and golden brown - about 20 minutes.
Cut the goat's cheese into rounds and then cut each round into quarters. Coat the cheese in the panko breadcrumbs and place on a baking sheet. Transfer to the oven and cook until golden brown - about 5 minutes.
Zest and juice the lemon. Pick the parsley leaves from their stalks.
To serve: start to build up the plate with the figs and goat's cheese. Sprinkle with nuts and lemon zest. Drizzle the oil, lemon juice and honey around the dish and garnish with the fresh parsley.
«Use any seasonal fruits such as plums or peaches to make this an all year round dish.»