Kelly Stretton

INGREDIENTS

2 x 1 inch thick slices of goat's cheese

4 ripe figs

1 loaf of sourdough

A handful of walnuts - half of them crushed

2 romaine lettuces

2-3 leaves of radicchio/6 of red chicory

25g walnut oil

1 tbsp honey (or maple syrup)

1 lemon, juice and zest

Rock salt

METHOD

Make a cross on the top of the figs with a sharp knife and carefully ease open the four spikes to allow room to spoon in a little honey or syrup to caramelise during baking.

Add a drizzle of walnut oil and sprinkle the crushed walnuts over the top of the goat's cheese, pushing down gently to secure.

Slice your sourdough as thinly as you can, it doesn't matter if it breaks as you will break the slices up to serve anyway.

Drizzle your sourdough with oil and season with salt and cracked black pepper.

Add the slices to a baking tray and heat for 6 - 8 minutes at 180°C, whilst you bring the salad together.

Make your dressing by adding walnut oil, honey, lemon juice and a pinch of salt to a mixing bowl. Whisk to emulsify and set aside for serving.

Quarter your romaine lettuce lengthways, rip your radicchio into bitesize pieces. If using chicory, leave the smaller ones whole and slice lengthways through the middle of the larger leaves.

Check on your baking tray - your cheese should be hot and the edges starting to char but still holding itself together. The sourdough will have dried out and become crisp and your fig will have started to caramelise and soften further.

At this stage, you're ready to serve. Add your leaves, sourdough and the remaining nuts to the dressing and toss to coat evenly. Put a large handful of the dressing into the centre of your serving dish, top with cheese and figs and sprinkle the lemon zest over the top.