Cut figs in half and brush cut sides with olive oil. Cook on a hot grill, cut-side down, until figs are warmed through.

Juice half the pomegranate using a citrus juicer. Combine three tablespoons olive oil, one tablespoon pomegranate juice, pomegranate molasses, salt and pepper in a small bowl and whisk until smooth. Put rocket and basil leaves on a serving platter, add figs and dollops of goat's curd.

Drizzle with dressing and scatter with seeds from remaining pomegranate half.