What you will need

  • 1 tbsp raisins
  • ⅔ cup hot brewed black tea
  • Handful (30g) wild rocket
  • ½ radicchio, leaves separated and torn into small pieces
  • 1 fennel bulb, finely sliced and fronds
  • 1 cup cooked chickpeas
  • 6 large figs, cut into wedges
  • 1 tbsp pine nuts

Orange blossom dressing

  • 30ml orange blossom water
  • 2 tsp honey
  • 25ml chardonnay vinegar
  • 45ml extra virgin olive oil
  • 1 tsp thyme leaves
  • Salt and pepper, to taste

Place the raisins in a small bowl and cover with freshly brewed tea. Leave to plump for 30 minutes.

Meanwhile, make the orange blossom dressing by combining all ingredients and whisking well.

In a large bowl, gently toss the rocket, radicchio, sliced fennel, chickpeas and figs with most of the dressing. Arrange on a platter, scatter with pine nuts and the drained raisins, then drizzle with the remainder of the dressing. Garnish with fennel fronds.