OLIVE OIL MEETS NUTS
Fig Carpaccio with roasted walnuts, rocket, lemon and olive oil
2 tbsp capers
8 fresh figs
30 g walnuts, lightly roasted & roughly chopped 50 g feta, crumbled
1 lemon, zested & juiced
30 g rocket
45 ml olive oil
Salt & freshly ground black pepper, to taste
Heat 3 tbsp of oil in a small frying pan, once the oil is hot, add the capers and fry briefly until they just start to open. Set aside to cool on some kitchen paper.
Thinly slice the figs and arrange in a circle on a serving plate. Top with the walnuts, feta, capers, lemon zest and rocket.
Spoon over the lemon juice, drizzle with olive oil. Season generously with salt and freshly ground black pepper.