Just because the summer is over doesn’t mean we won’t have warm days. This recipe makes a delicious fresh and vibrant starter if you’re having a dinner party – and it will remind you of hot days in the sun. When planning a dinner party, I purposely choose a simple appetiser with few ingredients so I don’t get overwhelmed with lots of cooking on the night. I just love matching the delicate fruity flavour of the Spanish sun ripened Persimon® with the peppery notes of rocket and freshly ground black pepper – yum!
Preparation: 15 minutes
Suitable for vegetarians
4 Spanish persimon®
2 x 150g packs mozzarella cheese, sliced
Small bag rocket
4tbsp finely chopped red pepper
Basil leaves, to garnish
3tbsp olive oil
2tsp clear honey
1tbsp balsamic vinegar
Salt and freshly ground black pepper
1 Cut the persimon® into slices, removing their leafy stems.
2 Arrange the sliced persimon® on 4 serving plates with the mozzarella and rocket. Sprinkle with chopped pepper.
3 Make the dressing by mixing together the olive oil, honey and balsamic vinegar. Season with a little salt and pepper, then drizzle over the salads. Serve at once, garnished with basil leaves.
Cook’s tip: Add a little heat by sprinkling some finely chopped red or green chilli over the salads – spicy!