Heat the oven to 180°C.
Slice the crusts off the bread, cut into 4 triangles each and brush both sides of each triangle with a little Knorr Creamy Blue Cheese Salad Dressing. Sprinkle with salt and pepper and bake in the oven at 180°C until crisp (about 6-8 minutes).
For the raspberry coulis, gently cook half the raspberries in a small saucepan with the sugar until soft and relatively smooth. Add a little water if necessary.
For the figs, split 6 in half and gently fry them in a little butter or oil in a frying pan until lightly caramelised. Cut the other 6 figs into quarters and leave raw.
Next, spoon 15ml of Knorr Creamy Blue Cheese Salad Dressing onto the centre of each plate.
Combine the figs, pea shoots, mint, remaining raspberries and bread triangles in a bowl and gently toss with another 15ml of Knorr Creamy Blue Cheese Salad Dressing.
Finally, arrange these ingredients on the plates and sprinkle with pistachio nuts and a little bit of raspberry coulis.