Goat's cheese with fig and pear salad

Method

1. Grind the pistachio nuts and pine nuts into a fine powder.

2. Sieve the cornflour and plain flour into a mixing bowl. Gradually whisk in the soda water to make a thin batter.

3. Fold the nuts and cayenne pepper into the batter and leave on one side.

4. For the dressing, quarter the figs and scoop out the pulp into a small saucepan, discarding the skins.

5. Pour in the honey, red wine vinegar and olive oil. Bring to a boil, remove from the heat and leave on one side to cool slightly. Process in a food processor until smooth.

6. Finely chop the pears and tip them into the honey dressing - set aside.

7. Heat the vegetable oil in a small saucepan. Slice the goat's cheese in half horizontally and dip each slice into the batter. Deep fry in hot oil until golden brown. Remove with a slotted spoon and drain on absorbent kitchen towel.

8. Toss the salad leaves with the dressing and divide between 2 serving plates. Top with a slice of goat's cheese and drizzle any remaining dressing over the top.