Goat’s curd, tomato and fig salad

A lovely salad which celebrates eating on the cusp. Beautifully ripe tomatoes so full of flavour from the summer’s sun and new season figs. I’ve paired it with some tangy goat’s curd (I use this one) and some fennel fronds and pollen. Mint or basil would be a fine substitute too.

Serves 4

Ingredients

150g goat’s curd

500g tomatoes – a variety of heirloom ones is nice

4 ripe figs

3 tbsp extra virgin olive oil

Sea salt and black pepper

Handful of fennel fronds and a little fennel pollen, if using

Method

1.

Spoon the goat’s curd onto your serving plate. Use the back of the spoon to spread it and form a base.

2.

Halve any cherry tomatoes and thickly slice larger ones. Arrange onto the goat’s curd. Tear the figs in half and nestle amounts the tomatoes.

3.

Drizzle the salad with the olive oil and season with salt and pepper. Scatter over the fennel fronds, and pollen, if using.