Baked goat's cheese bruschetta with air-dried ham and a pea and mint salad

Method

1. In a pan of boiling water, cook the peas for 2-3 minutes, then drain and place in a bowl.

2. Heat 1 tablespoon of the olive oil in a large frying pan and gently fry the shallots and garlic. Remove from the heat and leave to cool.

3. Add the mint, cooled shallots and garlic to the peas and toss with the remaining olive oil and the lemon juice.

4. Take half of the goat's cheese, flake it into small pieces and gently fold it through the pea salad. Adjust the seasoning and place to one side.

5. Place ham slices under a pre-heated grill and cook until crisp, then remove and leave to cool.

6. Cut the remaining goat's cheese into semi circles, arrange them on a lightly oiled baking sheet and place under the grill just long enough for them to turn golden brown.

7. Lightly toast the bread on a griddle, rub with the whole garlic clove and brush with olive oil.

8. To make the dressing, place all the ingredients in a saucepan and gently boil for 4-5 minutes.

9. Mash with a fork, push through a fine sieve and season to taste.

10. Spoon the pea and goat's cheese mixture onto the toasted bread. Arrange the ham and grilled cheese on top and drizzle over the dressing.

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Ingredients

4 slices rustic country bread
200g fresh or frozen peas
1 bunch Mint, finely shredded
1 clove Garlic, crushed
4 Shallots, finely chopped
500g Chevre goat's cheese
4 slices air-dried ham
3 tbsp Olive oil
1 lemon, juice only
1 clove Garlic, whole

For the dressing

8 white Figs
200ml white wine vinegar
2 tsp white sugar
½ tsp Salt

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