Feta cubes in a crust of black rice with spinach, crispy puntarelle and persimmon

Dice the feta. Roll the cubes in the whisked egg white followed by the chopped black rice, then fry in oil for three minutes at 180°C. Finely slice the puntarelle, then mix with oil, Maldon salt and blanched spinach. Cut off a few thin slices of the persimmons, then combine the remaining fruit pulp with oil, Maldon salt and the juice of a lemon to create a dressing. Serve the puntarelle salad and crispy feta cubes on a plate, garnish with the slices of persimmon and drizzle on the persimmon dressing.