5-6 ripe figs
2 cups watercress
100 g feta cheese
1 tsp brown sugar
A handful of rosemary springs
2 tbsp good quality balsamic vinegar
Preheat the oven to 190C.
Cut the figs into quarters and place them in a baking dish.
Sprinkle with brown sugar and chopped rosemary.
Roast for about 30 minutes.
Divide the watercress between two plates and top with slightly cooled figs.
Top with crumbled feta and sprinkle with balsamic vinegar and serve
By Karolina of Dine - Dash