This light and refreshing salad recipe uses fresh figs, creamy goat's curd and earthy beetroot for a delicious and hearty recipe for winter. The goat's curd can be prepared up to two days in advance - just give it a stir before putting in the salad.
- In a bowl, whisk the goat’s cheese with the yogurt until smooth. Cover and chill until ready to serve. To make the dressing, mix the honey, mustard and vinegar in a small jug. Season to taste.
- Arrange the figs, pickled beetroots and beetroot salad on a serving plate. Top with spoonfuls of the goat’s curd, then scatter over the pumpkin seeds. Drizzle over the dressing and serve with sliced walnut bread, if you like.
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