Persimmon, goat’s cheese and rocket salad

Persimmon, goat’s cheese and rocket salad

By
From
The Saffron Tales
Makes
2 as a main or 4 as a side

My family have dozens of persimmon trees on their farm in Iran but as a child I had a real aversion to the fruit, hating the way it tickled my tongue, making it feel dry and fuzzy. It was only as an adult that I learnt that the trick to enjoying persimmons is to hold off until they are so ripe they look like they will burst from their skins. Now, when the fruit is in season, I love to simply chop off the stalks and scoop out the soft, wobbly orange flesh with a teaspoon.

Paired here with walnuts and peppery rocket, persimmons give a sweet, spicy edge to this easy summer salad. If the fruit you buy from the shops isn’t quite there yet, let it sit in your fruit bowl until deliciously ripe.

Ingredients

Quantity Ingredient
10g sunflower seeds
30g walnuts, roughly chopped
80g rocket
2 ripe persimmons, sliced into thin wedges
100g goat’s cheese, crumbled

For the dressing:

Quantity Ingredient
2 tablespoons pomegranate molasses
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
black pepper

Method

  1. Toast the sunflower seeds and the walnuts in a small pan over a medium heat for a few minutes, until they start to look glossy.
  2. For the dressing, whisk together the pomegranate molasses, olive oil, salt and a generous grind of pepper in a small bowl.
  3. To assemble the salad, start with the rocket, followed by the persimmon, top with the goat’s cheese and then add the nuts and seeds. Drizzle over the dressing so it evenly coats the salad and serve immediately.
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