Preheat oven to 180 degrees Celsius. Cut small crosses into the top of figs, without cutting all the way through to the base. Place a small amount of goat’s cheese in the centre of the cross.
Wrap one piece of prosciutto around each fig and secure with a toothpick. Place all figs on a baking tray lined with baking paper. Drizzle balsamic glaze and olive oil over figs and place in the oven for 30 minutes.
Cut melon into small squares and mix with rocket leaves in a bowl.Place baked figs on top and drizzle balsamic glaze over salad.
To prepare dough, combine yeast, honey and water, stir thoroughly and allow to sit for 2-3 minutes to activate the yeast.
Place both plain and self-raising flour in a large mixing bowl, and knead thoroughly until a consistent dough is formed. Cover and leave to sit for a few minutes.
Preheat oven to 230 degrees celsius and sprinkle a tsp. of polenta onto the tray.
Cut a small segment of dough and use a rolling pin to flatten into a thin base approximately 20cm in diameter.
Add filling to one half of calzone, starting with tomato sauce, basil, tomatoes and top with mozzarella cheese.
Gently fold over calzone top and press edges together with a fork to make a closed pocket. Bake in the oven for 20 minutes or until golden brown.
Bring a medium sizedfrying panto medium heat, add 1 Tbsp. olive oil, salt and pepper, onion and garlic. Cook until onions and garlic are soft. Lower heat and cover.
In a separate bowl, finely grate carrot and slice cabbage, dice coriander and mix thoroughly.
Add chia seeds to a small glass with water and leave to thicken.
Add cooked onion and garlic to carrot and cabbage and mix thoroughly. Add flour, turmeric, chia seeds and coriander and knead until a dough of even consistency is formed.
Shape mixture into small patties and pan fry on medium heat with 2 Tbsp. Olive Oil. Drain excess oil with paper towel and serve immediately.
