I have a rule when travelling with my family that the usual food rules don’t apply. So after four days of eating food from cafes, restaurants and packets, I was definitely feeling the need for a vege boost! Fortunately the drive home includes some great fruit and vegetable orchards, so after a quick stop-off for supplies, it was home to salad up!

This beauty was made in 5 simple steps.

The raw stuff: baby kale, rocket and mesclun leaves, sliced radish, and sliced avocado.

The boiled stuff: a head of broccoli, boiled until just tender then drained and rinsed under cold water.

The fried stuff: 4 rashers of streaky beacon, chopped and fried in a pan. When almost done, 2 handfuls of macadamia nuts tossed through and cooked until brown, when slightly cooled one tablespoon natural maple syrup stirred through and left to cool.

The roasted stuff: 5 figs with a cross sliced in the top of each, a drizzle of raw honey over each one, roasted at 180 degrees until soft (about 20 minutes).

The dressing: 1/4 cup raspberry vinegar, 2 teaspoons freeze-fried raspberry powder, 1/4 cup olive oil, pinch salt, pinch sugar, combined.

Then it was just a matter of layering it all up and watching it disappear!