Preheat oven to 200°C.

Tumble the carlin peas into a roasting rin. Pat dry with a clean tea towel and toss well with olive oil and salt. Roast for 25-30 minutes or until super crispy.

Tumble the walnuts into another baking dish and roast for 8-10 minutes until golden.

Meanwhile, mix the soft goat’s cheese and yogurt in a bowl with a pinch of salt and half the lemon zest. Mix vigorously until a creamy, whipped texture is formed.

Spread the goat's cheese mixture onto a large serving plate or platter. Layer the figs on top and scatter the carlin peas amongst the figs. Crumble over the toasted walnuts, along with the rest of the lemon zest and a few leaves of fresh thyme. Drizzle over the honey. Serve with toasted sourdough for scooping.