2 tbsp honey
1 tbsp rosewater
8 fresh figs, cut in half
freshly ground black pepper, to season
40 g fresh goat's cheese, finely sliced
2 tbsp pistachios, finely chopped
- Preheat an oven grill to medium–high. Line a tray with baking paper.
- Put the honey and rosewater in a small saucepan and heat gently until the honey is soft and runny.
- Place the fig halves on the tray. Season with pepper and top with the slices of goat’s cheese. Drizzle over the honey mixture. Grill for 5–6 minutes, or until the cheese is starting to melt. Sprinkle with the pistachios and serve.