Avocadocarpaccio

Chop the walnuts coarsely. Scrape the Parmesan cheese into wafer-thin slices. Break the slices into pieces.

Halve the avocados in the length. Remove the seeds and pull the peel of the flesh. Cut the avocado in length into very thin slices. Keep the slices of each half avocado together in order to distribute well. Drizzle the slices with lemon juice and rub it carefully over all the slices.

Place the slices of avocado close to each other on each plate to form a carpaccio and spread out into a fan. Divide the walnuts, pomegranate seeds and Parmesan cheese over them and sprinkle the carpaccio with some lemon juice and oil. Then divide the basil leaves and shiso purple.

When cutting half avocados, you can let the flesh stick together at the tips. Then place the avocados with the cavities upwards on plates and carefully press the avocado into a fan. Drizzle the fan with lemon juice and continue the recipe.