Spring, Summer
Fig Caprese Salad


Serves: 2 people

  • 3 fresh figs
  • 1 tablespoon pistachios
  • 1 large, fresh ball of mozzarella or burrata
  • Bunch of Bordeaux or greek basil
  • 1 tablespoon pistachios
  • 1 tablespoon olive oil
  • 1 tablespoon pomegranate syrup


Use your hands to gently pull apart the figs into uneven, bite sized pieces and place onto a serving plate.
Repeat this step with the mozzarella, placing the pieces onto the plate next to the figs.
Sprinkle with olive oil, pomegranate syrup, pistachios and the basil leaves.


Try tearing the basil leaves with your fingers just before serving for a more striking basil perfume.


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