This recipe uses Kaimai Goats cheese, available at Harbourside Market
400gr Kaimai Goats cheese
100gr walnuts, roughly chopped
200gr dried figs, finely diced
100ml balsamic vinegar
Few sprigs of thyme or rosemary
4 tbsp runny honey
Bunch of lettuce
How to cook
Slice the goats’ cheese into four 100g slices. Alternatively, you could use little individual rounds of cheese. Put the slices of cheese on to a baking tray that you have lined with tinfoil and that can go under your grill. Heat the walnuts in a hot oven for five minutes to toast them slightly. You can also dry-roast them in a frying pan for a few minutes, but be careful – they burn quickly and need to be kept moving. Roughly chop the walnuts when they have cooled down. Place them in a saucepan with the figs, balsamic vinegar, herbs and about 50ml of water, and cook over a gentle heat until the mixture is quite dry and the vinegar has turned a bit syrupy.
Allow to cool and taste – season with salt and pepper if necessary, or a little sugar. When you are ready to serve, heat up the grill, drizzle the honey over the goats’ cheese, and grill until bubbling and golden brown. The honey will give it a lovely sweetness and help it brown very quickly. Place the goats’ cheese on plates with some mixed leaves, spoon some of the fig and walnuts on top and serve.