Rukmini Iyer served up tasty goats’ cheese spring tart with roasted fig and chicory salad on Saturday Kitchen.

The ingredients for the goats’ cheese tart are: 30g fresh flatleaf parsley, leaves and stems, 20g fresh mint, leaves only, 20g fresh basil, leaves only, 15g fresh chives, 100g shelled hazelnuts, half very roughly chopped, the rest left whole, 3 medium free-range eggs, 4 sheets filo pastry, 280g jar artichokes in oil, drained and oil reserved, 125g log rindless soft goats’ cheese and 1 tsp sea salt flakes.

For the roasted fig and chicory salad: 2 heads chicory (one green and one red), halved if small, quartered if big, 6 figs, halved, 80g blanched hazelnuts, 1 large red onion, roughly sliced, 2 tbsp olive oil, good drizzle honey, 2 mini rosemary focaccias, torn into rough pieces, 100g rocket, 1 tsp sea salt and freshly ground black pepper.

For the dressing: 1 lemon, juice only, 1 tbsp extra virgin olive oil, pinch sea salt and freshly ground black pepper.

See recipes by Rukmini in her book titled: The Green Cookbook available from Amazon now.