Slice the tomatoes and mix them up between your plates. Remove the stem from the figs then slice them and place on top of the tomatoes. Mix the chilli with the lemon juice and a little salt.
Slice the Manouri into eight pieces then fry on both sides in a pan over a moderate heat, adding a little oil if it looks like it needs it (you won’t need any in a non-stick pan). Sit this on top of the salad, then shave the truffle over that - a potato peeler or a mandolin works well for this unless you happen to have a truffle slicer at hand!
Mix the olive oil into the chilli and lemon juice and drizzle this over the salad and eat while the Manouri is still warm.
© 2010 Peter Gordon. All rights reserved.