Cut the stem off the figs and cut the fruit in half lengthwise.
In a small mixing bowl, add the figs, 2 tbsp olive oil, 2 tbsp pomegranate molasses and a pinch of pepper. Gently mix and coat the figs well.
Place a grill pan on the stovetop on low to medium heat. Place the figs face down and grill for 3 minutes. Turn the figs and grill for a further 2 minutes.
Remove and set aside to cool.
Deseed the pomegranate.
Wash and pat dry the micro herbs.
Salad Dressing
In a food processor, add the goat cheese, Greek yoghurt, olive oil, water and pepper.
Blitz until well combined.
Assembly
On a plate or platter, place the whipped goat cheese dressing on the perimeter.
With the last ⅓ tbsp (1 tsp) of olive oil, place droplets of olive oil on the dressing.
Put ¾ of the micro herbs in the centre of the plate.
Add ½ the pomegranate arils on the dressing.
Place the figs on top of the micro herbs.
Sprinkle with the rest of the pomegranate arils and micro herbs.
Season with salt and pepper to taste.
Serve.
Notes
If you don’t have a grill pan, you can just use a normal fry pan. What you’re after is the caramelisation of the pomegranate molasses on the figs and to also cook the figs a little.
You can use balsamic glaze if you don’t have pomegranate molasses.
You can use micro salad, alfalfa or snow peas sprouts if you can’t get micro herbs.
You can substitute goat cheese with cream cheese or mascarpone cheese. Add ¼ of additional salt to the salad dressing.
You can use low fat dairy products if you prefer, but of course, the added level of creaminess will not be as prominent.