This is such a classic combination I feel a bit reluctant to even claim it as a recipe knowing most people will have had a version of this in some form or another. Well, all except the almond curd, which most likely sits in lieu of goat’s curd if we’re going with the idea of the aforementioned classic. Such good flavours together, I haven’t mucked around with it too much, but if you can get your hands on some of our almond curd, and you can be faffed pickling your own fennel flowers, this will be a whole new version of an old favourite. You won’t really need the recipe after you’ve watched the accompanying Youtube episode, but here it is just in case…

Ingredients

Handful fresh rocket leaves
5-6 Fresh figs, halved
Organic Fresh Almond Curd
Pickled fennel flowers
Fresh parsley flowers
Fresh Tarragon, stripped
Balsamic reduction
Extra virgin olive oil
Salt and freshly ground pepper, to taste

Method

Begin by placing the rocket onto a large salad plate. Top with fig halves and spoonfuls of almond curd. Add the pickled fennel flowers, fresh parsley flowers and tarragon and drizzle with olive oil and balsamic reduction. Season to taste with salt and pepper and serve immediately.