Figs are such a wonderful fruit; fantastic fresh with prosciutto or baked in a tart with frangipane cream and equally at home with grilled and roasted meat and poultry. One of my favourite pairings is roast duck and fig.
3 tbsp extra virgin olive oil
2 tsp pomegranate molasses
1 tsp dijon mustard
1 peeled eschalot, finely diced
sea salt and freshly ground pepper
6 ripe figs, at room temperature
1 cup walnuts, lightly toasted
6 large basil leaves
40g wild rocket
70g Meredith Dairy goat’s curd
1. Whisk together oil, molasses, mustard and eschalot with seasoning.
2. Slice figs into quarters. Roughly chop the walnuts. Tear basil leaves into small pieces.
3. Mix together rocket, basil and walnuts with half the dressing. Place this across the base of a large serving platter. Arrange the fig pieces and place small spoonfuls of goat’s curd over the leaves.
4. Finish by drizzling the remaining dressing on top and serve immediately.
Serve with: Neil Perry's grilled autumn lamb cutlets