A simple and savory Kaki Persimmon salad. It's a delicious option when you want a low-carb and vegetarian quick lunch!
FOR THE SALAD :
2 Kaki Persimmon
Baby spinach salad
Wild Girls zaatar
FOR THE DRESSING:
Salt/ Pepper to taste
Thinly slice the kaki and cut it in two
Toast the almonds a few minutes on fan mode in the oven at 180 degrees.
Shave few slices of pecorino cheese.
In a small bowl, combine the olive oil, balsamic cream, salt and pepper.
Now assemble all. Put first the baby spinach leaves, then the kaki slices, then the pecorino cheese, add the toasted almonds, the pomegranate seeds, the Wild Girls zaatar and the salad dressing.
Toss everything and enjoy!