A delicious, fresh and healthy dish featuring sweet persimmons, perfect to serve for starters or enjoy as a side salad with a BBQ.
This salad is equally delicious and healthy with a bocconcini or feta cheese instead of burrata!
Recipe courtesy of Persimmons Australia
Heat balsamic vinegar in a saucepan over medium low heat until it vinegar has reduced to at least half the original amount.
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
Spoon the balsamic glaze over the salad
Makes 2 servings
| Prep Time: | 10 mins |
| Cooking Time: | 0 mins |
| Ready in: | 10 mins |
Suitable for: |
|
| Entree, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1335 kj |
| Calories | 319 kcal |
| Fat | 18 g |
| Saturated Fat | 5 g |
| Total Carbohydrate | 25 g |
| Total Protein | 10 g |
| Fibre | 6 g |
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