South AfricanEuropeanFusion

Fig Carpaccio with Burrata

Smashed sweet fresh figs layered with peppery rocket, creamy burrata, and roasted pistachios under a spiced citrus vinaigrette.

Ripe, jammy figs are peeled, halved, and smashed flat into delicate carpaccio ribbons using the base of a glass. Plated over peppery wild rocket with a torn ball of creamy burrata and crunchy roasted pistachios, then finished with a South African-inspired citrus spice vinaigrette. Sweet, spicy, creamy, and fresh—the ultimate late-summer sharing plate.

By Ivana Sanshia · Updated Sep 2026

Fig Carpaccio with Burrata, a South African recipe
Prep15 min
Resting20 min
Total15 min
Serves2
LevelEasy
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Before you start

Get your mise en place ready so nothing catches you out mid-cook.

Method

  1. 1

    Smash & Arrange the Fig Carpaccio

    Place a sheet of baking paper over the halved figs and use the flat base of a glass or ramekin to press down gently, smashing them into thin, delicate carpaccio rounds.

  2. 2

    Scatter 2 handfuls of fresh wild rocket across a wide serving platter.

  3. 3

    Transfer the smashed fig carpaccio slices onto the platter, arranging them in an overlapping pattern over and around the rocket.

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Ivana Sanshia’s note

In Europe and the Northern Hemisphere, fresh figs peak from late summer to autumn (August–October). In South Africa and the Southern Hemisphere, the fig season runs from November to May.

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Filed under

LunchSidesHealthyVegetarianGluten-FreeSummerAutumn

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