Preheat the oven to 180C degrees. Line a 450g/1lb loaf tin with parchment paper on the bottom and short sides. Grease well. Mix the nuts, seeds and salt in a bowl. Add the chopped figs.
Beat the eggs with a whisk and then add the olive oil, whisk again.
Now mix the seed mixture with the egg mixture.
Pour the nut and seed mix into the lined loaf tin.
Bake the loaf on the bottom shelf of the oven for approximately 45-50 minutes. Cool I’m the tin. Run a knife along the sides to loosen.