Persimmon, Burrata and Pistachio Salad
I'm obsessed with persimmons and love to eat them on the go as a snack (just like an apple)!
But I also love to add sweet persimmons to my recipes - particularly salads. This fresh, delicious recipe is perfect to serve for starters or enjoy as a side salad with a BBQ.
I love to eat this healthy recipe for lunch or dinner.
Persimmon, Burrata and Pistachio Salad
Serves: 2 as a side salad
Cooking time: 5 minutes
- 1 ripe sweet persimmon
- 1 round burrata cheese*
- 50g pistachio nuts
- Seeds from ¼ pomegranate
- ¼ cup of mint leaves
- Balsamic glaze to serve
* This salad is equally delicious and healthy with bocconcini or feta cheese instead of burrata!
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 the fresh mint leaves.
Tear apart the burrata cheese, adding it to the platter.
Finish with pistachio nuts and pomegranate seeds and serve with a balsamic reduction.
Tip: To make the balsamic reduction, simply heat balsamic vinegar in a saucepan over medium-low heat until it vinegar has reduced to at least half the original amount.
I am very proud to have worked with Persimmons Australia to create this recipe, in an initiative that supports the farmers who grow persimmons. #supportaussiefarmers
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