A delicious, fresh and healthy dish featuring sweet persimmons, perfect to serve for starters or enjoy as a side salad with a BBQ.
Persimmon, Burrata and Pistachio Salad
1 ripe sweet persimmon
1 round burrata cheese*
50g pistachio nuts
Seeds from 1/4 pomegranate
1/4 cup mint leaves
Balsamic glaze to serve
*This salad is equally delicious and healthy with a bocconcini or feata cheese instead of burrata.
1. Remove persimmon calyx (stem), rinse well and then thinly slice the fruit from top to bottom (about 3mm thick). Gently lay persimmon rounds onto a serving platter along with fresh mint leaves.
2. Tear apart the burrata cheese, adding it to the platter.
3. Finish with pistachio nuts and pomegranate seeds and serve with a balsamic reduction.
Tip: To make balsamic reduction, simply add balsamic vinegar in a saucepan over medium low heat until the vinegar has reduced to at least half the original amount.