Goat’s cheese & fig salad with blackberry dressing

Halve 75g of the blackberries and reserve. To make the dressing, put the remaining whole blackberries, the vinegar, mustard and honey in a small food processor and whizz to a purée. Whizz in 1½ tbsp of the oil, season and set aside.

Preheat the grill to medium-high and line a baking tray with foil. Cut 4 round slices of baguette. Put on the lined tray and grill for 1-2 minutes on each side to lightly toast. Lay a slice of goat’s cheese across each pair of toasts, cut-sides up. Add the figs to the tray, drizzle with the remaining ½ tbsp of oil and season. Grill for 6-8 minutes until the cheese is melting and the figs are softening.

In a bowl, toss the salad leaves, halved blackberries and most of the pecans with a little of the dressing. Season if needed and divide between plates. Top with the figs and goat’s cheese toasts, plus the remaining dressing and pecans. The leftover baguette is good served alongside.