Mozzarella and persimmon carpaccio with turkey fillet

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.