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Fig Carpaccio with roasted Walnuts

Olive Oil meets nuts!
For 4 portions
20 minutes

Ingredients

2 tbsp capers

8 fresh figs

30g 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

 

 

Execution

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.

 

 

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Recipe's Products
Extra virgin olive oil
Neolea Extra Virgin Olive Oil

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