Darina Allen's salad of goats' cheese with rocket, figs and pomegranate seeds One fresh pomegranate 32 fresh walnut or pecan halves Enough rocket leaves for eight helpings A few radicchio leaves Four small fresh goats' cheeses Eight-12 fresh figs or plump dried ones (try to find the Turkish ones on a raffia string) For the dressing:

125ml extra virgin olive oil Three tbsp freshly squeezed lemon juice Salt and freshly ground black pepper Cut the pomegranate in half and break each side open. Flick out the glistening, jewel-like seed into a bowl, avoiding the bitter, yellowy pith.

Alternatively, if you are in a hurry, put the cut side down on the palm of your hand over a bowl and bash the skin side firmly with the back of a wooden spoon . . . this works really well but it tends to be a bit messy, so be sure to protect your clothes with an apron as pomegranate juice really stains.

Next make the dressing.

Just whisk the oil, lemon juice and honey together in a bowl. Season well with salt and freshly ground black pepper.

Toast the walnut or pecan halves in a dry pan over a medium heat until they smell sweet and nutty. Just before serving, toss the rocket leaves and radicchio in a deep bowl with a little of the dressing. Divide between eight large plates. Cut each cheese in to six pieces. Cut the figs in to quarters from the top, keeping each one still attached at the base. Press gently to open out. Divide the cheese between the plates, three pieces per plate, and place a fig in the centre.

Sprinkle with pomegranate seeds and freshly roasted nuts.

Drizzle with a little extra dressing and serve immediately with crusty bread.

Recipe reproduced from Easy Entertaining by Darina Allen.

(Kyle Cathie, 37)