Roast Beef with Persimmon Red Cabbage Salad

Ingredients

• 500 g red cabbage
• 2 carrots
• 1 Organic Orange
• 2 tbsp Apple cider vinegar
• 20 g honey (1 tbsp)
• Salt
• 2 persimmons
• 2 tbsp walnut oil
• Cayenne pepper
• 2 sprigs thyme
• 360 g roast beef (12 slices)
• 20 g pecan nuts

Instructions

1. 1.

   Wash, trim, and cut the red cabbage into thin strips or shave. Peel and grate the carrots coarsely.

2. 2.

   Rinse the orange under hot water, pat dry, zest 1 tsp of peel and juice it. Combine both with vinegar and honey in a bowl. Mix in the cabbage and carrots well, season with salt, and let rest for about 30 minutes.

3. 3.

   Meanwhile, peel and dice the persimmons. Toss them into the salad with oil and season with salt and cayenne pepper.

4. 4.

   Wash the thyme, dry, shake off excess water, and chop.

5. 5.

   Arrange the roast beef slices on plates with the salad and sprinkle with nuts and thyme.