Method

- Using a BBQ, frypan or just a cooling rack over a gas burner, cook your figs until caramelised, this will take around 2-3 minutes, spray the cooling rack with some oil first so it doesn't stick and let it get to a nice even heat before adding the figs. This is a great to activate the flavours of the fruit and get the sugars going. Set aside.

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- Mix ricotta and goats cheese together using a fork with a few glugs of extra virgin olive oil to loosen the mix up a bit, add some salt and pepper and set aside.  

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- Souse your red onions by slicing the onion very finely then coating it in either lemon juice or apple cider vinegar until it softens, takes a few minutes. Pour off ay extra liquid and set aside.

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- To make the bread crumb mixture, bring butter to a boil and wait until it just starts to foam up and go golden then turn off the heat, add the bread crumbs into the butter and pour into a separate bowl to cool. 

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- Start plating by spooning the goats curd and ricotta mix down first in an even, flat circle, then add a few glugs of extra virgin olive oil. 

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- Add a small amount of spinach leaves down then the figs followed by the soused red onions.

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- Shred the mozarella evenly across the plate, add fresh basil leaves, a glug of olive oil and finish with the bread crumb mix. 

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- Serve as a salad with lamb or pork or serve as a snack platter with toasted sourdough to dip into it.