Swap the traditional thin meat for earthy figs to create this vegetarian-friendly fresh fig carpaccio with honeyed vinegar. The beautiful swirling pattern is very easy to create, making it a perfect plate for the middle of a brunch table. This dish is a wonderful combustion of flavours – earthy, sweet, and sharp.
Recipe by Jacques Erusmus
Fresh fig carpaccio with honeyed vinegar
- 18 fresh figs
- 50g pine nuts, lightly toasted
- 100g Parmesan, shaved
- 45ml (3 tbsp) capers, rinsed
- 125ml (½ cup) honey
- 175ml white wine vinegar
- 75ml water
- 75ml olive oil
- freshly ground black pepper, to taste
- edible flowers
Thinly slice the figs and arrange in a circle or fan shape on serving plates. Sprinkle with the pine nuts, Parmesan shavings and capers.
Mix together the honey, vinegar, water and olive oil in a bowl and spoon over the carpaccio. Season with pepper and garnish with edible flowers and a thin slice of honeycomb.