Roasting figs: Chop off the stems and halve the figs lengthwise. Take them in a bowl and toss in 1-2 tbsp balsamic vinegar. Place them in a single layer on lightly greased heavy duty aluminium foil. Roast them in a preheated airfryer (190 C) or oven (190C) for 5-7 minutes, until somewhat soft.

Making the dressing: In a small bowl, take the juices from the roasted figs, extra virgin olive oil, 1-2 tbsp of balsamic vinegar, 1/2 tsp salt and ground pepper to taste. Whisk well with a fork until thick and smooth.

Preparing the chickpeas: In a pan, heat 1 tsp oil. Add a pinch of salt, crushed cumin, drained cooked chickpeas and toss well, until chickpeas are seasoned well.

In a large bowl, tear the rocket if required into bite sized pieces and toss in most of the dressing. Pour any remaining dressing over seasoned chickpeas.

Assembling the salad: In a large platter, place the leaves tossed in dressing. Tumble the chickpeas over this. Place the roasted figs neatly over the chickpeas. Garnish with pieces of crushed chikki / praline or caramelised nuts.