Persimmon (Kaki) Carpaccio

(serves 4)

4 big persimmons 2 handfuls of rocket (rucola) 1 pomegranate 80 g feta or goat cream cheese 2 handfuls of walnut kernels orange juice salt and pepper

1. Cut the persimmons very thin and spread it on a plate like a carpaccio.

2. Wash the rocket and remove the seeds from the pomegranate. Crumble the feta and roughly chop the walnut kernels.

3. Arrange the rocket, pomegranate seeds, feta and walnut kernels on the persimmon carpaccio and drizzle with a little orange juice, a little balsamic vinegar and a little olive oil. Season with plenty of salt and pepper.