Figs in the spotlight: An easy gourmet carpaccio recipe

Figs are the autumn fruit discovery that has taken the internet by storm. Instead of baking them with feta cheese again, prepare delicious carpaccio with Parma ham. This surprising appetiser works great as a light snack or a tasty dinner.

Although autumn is mainly associated with apples and pears, figs are becoming increasingly popular. They taste the best now and are pretty affordable, so it would be a shame not to take advantage of this opportunity and invite them into your kitchen. Many people face the challenge of how to serve them properly. Plenty of recipes exist, but carpaccio has caused the most incredible sensation in our kitchen.

The name carpaccio mainly refers to thin slices of raw beef. However, there are many variations in which beef is replaced with salmon, beetroot, or figs. As a result, a delicious salad ends up on the table, proving that greens don't have to be boring.

All you need are a few simple ingredients and a few minutes. Sweet figs, salty Parma ham, bold salami, delicate coppa, and crunchy walnuts create a unique Italian-style composition.

Ingredients:                              

• 30g rocket,
• 2 slices of Parma ham,
• 2 slices of salami,
• 2 slices of coppa,
• 20g Parmesan cheese,
• ⅓ cup chopped and toasted walnuts,
• 1 tablespoon balsamic glaze,
• 2 tablespoons olive oil.

Preparation:

Step 1. Peel the figs thinly. Cut them in half and place them on a plate. Press them with a glass to form flat, thin discs.

Step 2. Place washed and dried rocket or lamb’s lettuce and slices of cold cuts on the figs. Add thin cheese shavings.

Step 3. Drizzle the whole dish with balsamic vinegar and olive oil. Sprinkle with chopped, toasted walnuts and garnish with a fig. The quick and healthy salad is now ready. Enjoy!