You’ve probably never made figs like this before… 🤯 Smashed flat into a *carpaccio*, topped with creamy burrata, crunchy pistachios, and finished with a **South African–inspired citrus spice vinaigrette** 🇿🇦 Right now in Europe, figs are in season — perfect timing for this dish. In South Africa, fig season runs from November to May… so wherever you are, **save this recipe** and catch them while they’re fresh. 🌱 Recipe For the carpaccio: * 6–8 ripe figs * Fresh rocket (arugula) * 1 ball creamy burrata * A handful of roasted, salted pistachios For the citrus spice vinaigrette: * ¼ cup + 2 tbsp olive oil * 2 tbsp fresh lemon juice * 2 tbsp orange juice * 1 tbsp maple syrup (or honey) * ½ tsp freshly grated ginger * ½ tsp ground cinnamon * ½ tsp ground cumin * ½ tsp ground coriander * ¼ tsp sea salt * Pinch of chilli flakes Instructions: 1. Peel figs (either with a small knife or by hand, depending on ripeness). 2. Cut in half, then gently smash flat with the base of a glass t...