Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium heat. While the pan heats, peel, then cut onion into 1/4-inch slices. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Season with salt. Cook, stirring occasionally, until slightly softened, 3-4 min. Add half the fig spread and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until onions are jammy and dark golden-brown, 5-8 min. Remove from heat, then transfer onions to a small bowl.

Halve buns. Core, then cut apple into 1/4-inch matchsticks. Whisk together vinegar, remaining fig spread and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add apples, then toss to coat. Cut brie in half, through the centre, parallel to the cutting board.

Arrange buns on an unlined baking sheet, cut-side up. Spread mustard on bottom buns, then top with brie halves, cut-side up. Spread onion mixture on top buns. Bake in the middle of the oven until brie is warmed through, 2-4 min. (TIP: Keep an eye on buns so they don't burn!)

Add arugula and spinach mix and carrots to the bowl with apples and dressing. Season with salt and pepper, then toss to combine.

Sandwich top and bottom buns together, then cut sandwiches in half. (TIP: Add some salad to the sandwiches, if desired!)Divide sandwiches and salad between plates.