Boil the honey, sugar and water in a wide-bottomed pan without stirring. Add the seed mix and salt, reduce the heat, simmer for approx. 1 1/2 mins., occasionally agitating the pan, until the kernels and nuts are hazelnut brown, tip immediately onto baking paper, leave to cool, break into fragments.
Combine the balsamic and oil, season. Arrange the rocket, fennel and avocado on the plate, drizzle over the sauce, scatter over the honey seeds and nuts.