Fig Carpaccio with Feta, Rocket & Pistachios

By Diana Layton · 2026-09-30

An elegant, no-cook starter featuring thin slices of fresh, ripe figs arranged beautifully on a plate. This fig carpaccio perfectly balances sweet and savoury notes, finished with a drizzle of extra virgin olive oil and a scatter of tangy goat’s cheese, peppery rocket, and toasted pistachios. It is a stunning, restaurant-quality dish ready in under ten minutes.

Ingredients

• 6 fresh figs (ripe, stems removed)
• 50g feta cheese (crumbled)
• Handful of fresh rocket
• 2 tbsp pistachios (shelled and roughly chopped)
• 2 tbsp extra virgin olive oil
• 1 tbsp aged balsamic vinegar (or balsamic glaze)
• Pinch of flaky sea salt and cracked black pepper

Method

1. Prep the Figs: Cut each fresh fig half.
2. Arrange and Squash: Place the fig halves cut-side up across your serving plate. Take a clean drinking glass and use the flat bottom to gently press down on each fig until flattened and spread out.
3. Layer the Rocket: Scatter the fresh, dry rocket leaves loosely over the top of the squashed figs.
4. Add the Toppings: Crumble the feta cheese evenly over the plate, then sprinkle with the chopped pistachios.
5. Finish and Serve: Drizzle the extra virgin olive oil and balsamic vinegar over the entire dish. Season with a pinch of flaky sea salt and freshly cracked black pepper. Serve immediately.