Preheat oven to 180°C. Place the figs on a foil lined roasting tray, and drizzle them with honey. Place the figs in the oven for 20-30 minutes until soft and nicely browned.
Marinade the chicken breasts in the balsamic vinegar, honey and garlic, and season well with NOMU Sea Salt and Black Pepper. Allow flavours to infuse for 10-15 minutes.
Heat a frying pan to a medium heat and pan fry the chicken breasts until well browned and cooked through. Allow to rest for 10 minutes, and then slice.
In a small bowl whisk together the NOMU Extra Virgin Olive Oil, balsamic vinegar, honey, mustard and parsley and season to taste.
To assemble the salad place, the chicken and roasted fig on a bed on mixed salad leaves and top with the walnuts and pomegranate pips.