Kaki Beet Caprese

Ingredients

• 1 persimmon
• 1 beetroot
• 1 ball mozzarella (125 g)
• 2 Spring Onions
• 0.5 lemon
• 2 tbsp pomegranate seeds (15 g)
• 2 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Wash and slice the persimmon, peel and slice the beetroot, and cut the mozzarella into rounds. Arrange the slices of persimmon, beetroot, and mozzarella fan‑shaped on a plate.

2. 2.

   Trim and finely ring the spring onions. Squeeze the lemon juice. Mix the pomegranate seeds, lemon juice, olive oil, salt, and pepper with the spring onions. Spoon this topping over the persimmon‑beet Caprese.