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
Serves 4
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
Dressing:
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!
Enjoy!
One of my favourite recipe, Rebecca. Great to stumble upon here. Yes, I like it when added with chopped red or green chilli. Spicy!
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