Goat’s cheese, fig and pistachio salad recipe

This makes an excellent starter or light lunch.

Photograph: Ellis Parrinder. Food Styling: Katie Marshall. Styling: Charlie Phillips. Creative Direction: Chloe Sharp

SERVES 4

80g rocket leaves

8 small figs, quartered and stalks trimmed

120g soft goat’s cheese, roughly broken into chunks

30g pistachios, coarsely chopped

DRESSING

1 tsp runny honey

1 tsp dijon mustard

2 tbsp extra virgin olive oil 1 tsp lemon juice

  1. To make the dressing, whisk the honey, mustard and a little salt in a small bowl, then gradually whisk in the oil until you have a rich emulsion. Now whisk in the lemon juice and 2 tsp water.
  2. Arrange the rocket on plates and mix in the fig quarters. Dot with the goat’s cheese, then drizzle over the dressing and scatter with the pistachios.

GET AHEAD

You can make up the salad a couple of hours in advance and drizzle over the dressing just before serving.