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Warm fig and pomegranate salad.

Photo: Quentin Jones

An exotic, colourful salad pairing grilled figs with creamy goats curd.

Ingredients

  • 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

Method

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.

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