This fruity salad makes a great starter or light lunch served with crusty bread. You can vary it by using different honey such as orange blossom or ones infused with lavender, rosemary, or lemon.
8 ripe fresh figs, washed
150g goats cheese, crumbled
2 tsp acacia honey
2 handfuls walnuts, toasted
Handful of pistachios, roughly chopped
2 handfuls of pomegranate seeds
Large handful of rocket
2 tbsp extra virgin olive oil
Sea salt and black pepper
Preheat the grill to a high setting, line a baking tray with foil or parchment paper.
Cut the stems off each of the figs. Slice 4 in half and arrange cut-side up in a baking dish.
In the 4 remaining figs, cut a cross in the top about halfway down so that they open up a bit if gently squeezed at the bottom.
Drizzle the honey over the top of the figs.
Roast for about 10 minutes, or until the honey is just beginning to bubble. It is important to keep an eye on them as they should not become too soft, and be careful not to burn them — you need to be able to pick them up with your fingers.
Cool for approximately 10 minutes before assembling the salad.
Place the figs on the serving platter, scatter over the crumbled goats cheese, walnuts, pistachios and pomegranate seeds. Garnish with rocket.
Drizzle with extra virgin olive oil and a tablespoon of juices from the baking tray.
Sprinkle over a little sea salt and black pepper.