Pastrami, fig and watercress salad

Preheat grill to high.

Tear 3 figs in half. Place, torn-side up, on a lightly oiled oven tray, then drizzle with extra oil and apple syrup. Season with salt and freshly ground black pepper, then grill for 5 minutes or until warmed through.

Meanwhile, whisk lemon juice, oil and a pinch of salt in a small bowl.

Arrange 3 slices pastrami, some watercress, goats cheese and parmesan shavings on each of 2 plates. Top with figs, then drizzle over dressing. 

Scatter over 1 tbsp crispy Asian fried shallots and stand for 15 minutes to allow flavours to develop. 

(Here the recipe on Taste)

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