Persimmon Carpaccio with Feta, Sun-Dried Tomatoes & Cashews

A fresh, vibrant, and slightly sweet appetizer that perfectly balances creamy feta, tangy lime, and crunchy nuts.

Serves: 4 small servings

Prep Time: 15 minutes

Cook Time: 0 minutes

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Ingredients

• 2 firm persimmons (like Fuyu)

• 1 lime (juice)

• 2 tbsp olive oil

• 20 g (1/4 cup) crumbled feta

• 3 sun-dried tomatoes, finely chopped

• 1 handful of crushed cashews (or pine nuts)

Recipe

1. Slice the persimmons: Cut them into thin rounds and arrange them on a plate.

2. Dress the carpaccio: Drizzle with lime juice and olive oil.

3. Add toppings: Sprinkle with crumbled feta, chopped sun-dried tomatoes, and cashews.

4. Serve immediately, or let it marinate for 10 minutes for extra flavor.

A simple yet elegant starter full of textures and flavors!