Goat cheese, fig and cucumber salad

For this recipe, you'll need around 100 g of soft, fresh goat's cheese. Crumble it over a plate, or spread it out if it's particularly creamy.

Take four beautifully ripe figs, tear them into pieces, and arrange them around the cheese.

Using a vegetable peeler, shave a cucumber into long, thin ribbons. Pile them in the centre of the plate.

Drizzle generously with a mild extra virgin olive oil. Scatter over a handful of salted pistachios, if you have and wish to use. They're optional, but I love the extra crunch they add. Finish with a sprinkle of sea salt and plenty of freshly ground black pepper. Serve straight away.

It's incredibly simple, looks beautiful on the plate, and tastes even better.