Ingredients

  • 200 g good quality fresh, mild goat's cheese (sliced into 3cm discs)
  • 4 (or 5) fresh ripe figs (sliced into 8)
  • 6 2cm slices of black pudding
  • 2 tblsp (or 3) honey
  • olive oil
  • for the salad:
  • 100 g mixed baby leaves
  • 4 scallions (sliced)
  • 1 orange (peeled and segmented)
  • for the dressing:
  • ½ grapefruit (juice only)
  • 1 lime (juice only)
  • 1 orange (juice only)
  • 20 ml olive oil
  • 5 ml roast sesame oil
  • ½ tsp sugar
  • salt and pepper to taste

Method

  • For the Figs:
  • Heat a grill to a medium to high heat. Place the fig slices on an ovenproof tray and drizzle with the honey.
  • Grill for about 5-8 minutes until soften and sweet but not crisp.
  • Set aside and keep warm.
  • For the Citrus Dressing:
  • Place the grapefruit juice, lime, juice, orange juice, olive oil and sesame oil in a small jar.
  • Add the sugar and seasoning and shake the dressing vigorously until the liquid emulsifies. Set aside.
  • For the Black Pudding:
  • Heat some oil in a pan. Toss in the black pudding discs and fry on either side until crispy. Remove the black pudding from the pan and keep warm.
  • Heat your grill on high. Place one slice of goat's cheese on each black pudding disc and replace under the grill to melt and brown for about 3 minutes, depending on your grill.
  • Place the salad leaves, scallions and orange segments in a bowl and toss with some dressing before serving.
  • Place some of the dressed salad in the centre of you plate; arrange a few fig slices on the plate and place the melted goat's cheese and black pudding on top. Serve immediately.