Italian Orzo Salad with Caramelized Figs & Burrata

Bring a large pot of plenty of water to a boil, salt generously, and cook the orzo pasta according to packet instructions for about 8 to 10 minutes until al dente. Then drain in a colander, rinse briefly with cold water, drain well, and transfer to a large salad bowl. Toss with 1 tbsp of extra virgin olive oil so the pasta does not stick together.

Roughly chop the walnut kernels and toast them in a dry pan over medium heat for 2 to 3 minutes until fragrant. Remove from the pan and let cool on a plate. Wash the rocket thoroughly and spin dry.

Gently wash the fresh figs, pat dry, and cut into quarters or eighths. In the same pan, heat 1 tbsp of extra virgin olive oil along with 1 tsp of liquid honey over medium heat. Carefully add the fig wedges and gently fry on all sides for 2 to 3 minutes until lightly caramelized. Remove the pan from the heat.