Fig Carpaccio with Pickled Chilli, Macadamia and Honey Balsamic

This recipe is an odd one as it uses sweet fruit as the base of a savoury dish, but all the components together make for an exciting dish. The figs are sweet and creamy, macadamia nuts bring the crunch factor, pickled chilli for acidity, and the honey balsamic brings the whole lot together. The umami factor in the dish is out of this world, and it also looks very impressive.

Serves: 1-2 people or 2-4 if sharing

Prep/cooking time: 10-15 mins

Ingredients

scant 1/4 cup (30g) Macadamia nuts 

2 tbsps apple cider vinegar 

1 tbsp water 

1 chilli

1 1/2 tbsps honey

1 1/2 tbsps olive oil

2 tsp balsamic vinegar

4-5 figs, sliced thin

3 basil or mint leaves, finely sliced

Maldon Salt

method:

1. Pre-heat the oven to 200. Place the macadamia nuts onto a baking tray, and roast until golden, 10-12 mins. Finely chop when toasted.

2. In a small bowl or jar, add the apple cider vinegar, water and chilli. Season with a pinch of salt and sugar. Let pickle until ready to plate.

3. In a small pot on medium heat, add the honey, olive oil and balsamic. Cook until it starts to simmer, then whisk together off the heat. The mixture will thicken and should not be separated. This makes more than you need. Store the leftovers in the fridge and reheat when needed.

4. Fan the figs out onto a serving plate. Scatter the macadamia and mint or basil leaves. Drain the pickled chilli and use as much as you would like. Drizzle with some honey balsamic and sprinkle with some Maldon salt. This dish can be served at room temp and made in advance.