Fig‑Strawberry Carpaccio with Ricotta

Ingredients

• 400 g Strawberries
• 6 figs
• 30 g pistachio nuts (2 tbsp)
• 1 orange
• 0.5 lime
• 250 g ricotta (30% fat in cream)

Instructions

1. 1.

   Clean and slice the strawberries. Wash, pat dry, and slice the figs; arrange both on four plates.

2. 2.

   Finely chop the pistachios. Squeeze juice from the orange and lime and drizzle over the fruit. Dollop small spoonfuls of ricotta on top and sprinkle with pistachios before serving.