Mozzarella and persimmon carpaccio with turkey fillet
An unusual but delicious combination of ingredients make this salad sing!
- Preparation Time10 mins
- Cooking Time20 mins
- 1 small pomegranate
- 6-8 tbsp Kikkoman Ponzu
- 5 tbsp of olive oil
- 1-2 tbsp of balsamic vinegar
- Freshly ground pepper
- 2 packs of mozzarella (125 g each)
- 1 persimmon
- 1 small but thick courgette
- 1 fresh beetroot
- 400 g turkey fillet
- 1 ciabatta
Halve the pomegranate for the dressing, remove the seeds and collect the juice. Mix the pomegranate juice, seeds, 4-5 tbsp of Ponzu, 2 tbsp of oil and vinegar and season with pepper.
Drain the mozzarella and cut into slices. Peel the beetroot, and cut it into slices about 2 mm thick. Cut the persimmon and courgette into similar slices and arrange them all on plates with the mozzarella.
Cut the turkey into thin slices, season with pepper and fry in 1 tbsp of heated oil on both sides for 3-4 minutes. Drizzle the turkey slices with the remaining Ponzu and arrange on the vegetable carpaccio slices.
Cut the ciabatta into thin slices and briefly toast on both sides in the remaining heated oil. Drizzle the carpaccio with the dressing and serve with the roasted ciabatta.