Name: Fig & Cucumber Caprese with Pesto
Yield: 0 serving
Ingredients: 3-4 ripe figs; 250 g mozzarella; 1/2 cucumber; 1/2 cup toasted almonds & cashews; 4 large handfuls of fresh basil; 1/3 cup + 1 tbsp (100 ml) olive oil; 1/2 lemon, juice; 1 scarce cup grated parmesan cheese; salt & pepper; chopped nuts, to serve

Ingredients

3-4 ripe figs
250 g mozzarella
1/2 cucumber
1/2 cup toasted almonds & cashews
4 large handfuls of fresh basil
1/3 cup + 1 tbsp (100 ml) olive oil
1/2 lemon, juice
1 scarce cup grated parmesan cheese
salt & pepper
chopped nuts, to serve

Procedure

Mix all ingredients for the pesto except parmesan cheese to a somewhat grainy pesto (save some of the nuts for decoration). Add the finely grated parmesan cheese and stir to combine. Season to taste with salt & pepper.
Slice the figs, cucumber and mozzarella. Layer on a large serving plate. Drizzle with pesto and decorate with chopped nuts, flakey sea salt & pepper. Enjoy!