In a bowl, whisk the goat's cheese with the yogurt until smooth. Cover and chill until ready to serve.
To make the dressing, mix the honey, mustard ad vinegar in a small jug. Season to taste.
Arrange the figs, pickled beetroots and beetroot salad on a serving plate. Top with spoonfuls of the goat's cheese curd, then scatter over the pumpkin seeds. Drizzle over the dressing and serve with bread, if you like.
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