Mozzarella and persimmon carpaccio with turkey fillet
An unusual but delicious combination of ingredients make this salad sing!
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Recipe-ID: UK132
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