Heat 2 tbsp water in a non stick saute pan and add the mushrooms and cook for 2 minutes before adding in the balsamic vinegar, keep the heat on medium/high and cook for a further 6 minutes. Toss in the red onion and walnuts, add a pinch of black pepper, mix everything together and turn off the heat.
Prepare your mixed leaves in your serving bowl, make it into a nest, then spoon the mushroom mixture into the centre, arrange your sliced figs around the side and add the green olives on top
.For the dressing, mix together the carob and balsamic vinegar in a small cup and give it a quick whisk and drizzle over the salad.
Serve with a slice of your favourite bread smothered in hummus on the side.