Photo: Quentin Jones
- 4 large ripe figs
- 3 tbsp extra virgin olive oil, plus extra
- 1 pomegranate
- 2 tsp pomegranate molasses
- Salt and cracked black pepper
- 50g rocket leaves
- 4 sprigs purple basil leaves, torn
- 70g goat's curd
Cut figs in half and brush cut sides with olive oil. Cook on a hot grill, cut-side down, until figs are warmed through.
Juice half the pomegranate using a citrus juicer. Combine three tablespoons olive oil, one tablespoon pomegranate juice, pomegranate molasses, salt and pepper in a small bowl and whisk until smooth. Put rocket and basil leaves on a serving platter, add figs and dollops of goat's curd.
Drizzle with dressing and scatter with seeds from remaining pomegranate half.