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Torn bread, tomato, roast lemon salad with sumac and toasted pine nuts

by michelletang118
written by michelletang118

TOSSED BREAD TOMATO SALAD  | Sumac, lemon and juicy ripe tomatoes is all it takes in this Middle Eastern salad

In this salad, the bread takes centerstage. True that there are many variations of tomato salads but very few involve roasting lemon pieces and bread together. Spruce this up with some citrus-tasting sumac and a generous drizzle of a high quality extra virgin olive oil on top of some juicy sweet ripe tomatoes (choose heirloom if you can), and you will have a simple summer salad that is simply irresistible .

Torn bread, tomato, roast lemon salad with sumac and toasted pine nuts

PREP TIME: 10 min | ACTIVE TIME: 20 min | TOTAL TIME: 30 min | YIELDS: 4 servings

INGREDIENTS:

  • 2 medium lemons, thinly sliced crosswise
  • 4 cups day-old bread, torn into rough bite-sized pieces
  • ½ cup + more extra virgin olive oil
  • 1 tbsp sumac
  • 1 tbsp salt flakes
  • 6 – 8 medium sized ripe tomatoes, thickly sliced crosswise
  • 2 tbsp toasted pine nuts
  • 1 cup basil, freshly torn
  • freshly cracked black pepper

METHOD:

  1. Preheat oven to 200˚C.
  2. Bring a small saucepan of water to the boil and cook the lemon for 2 minutes. Drain and run under cold water to chill.
  3. Toss lemon with the torn bread, ½ cup extra virgin olive oil, sumac and salt flakes together in a bowl.
  4. Evenly spread over a baking tray and bake in the oven for 20 minutes, tossing halfway to ensure even browning. Allow to cool.
  5. Toss sliced tomato with olive oil and torn basil leaves.
  6. On a platter, layer slices of the tomato with the basil and the bread lemon mixture. Sprinkle toasted pine nuts on top. Serve drizzled with more extra virgin olive oil and freshly cracked black pepper.

 

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AppetiserMiddle EasternSaladVeganVegetablesVegetarian

Fig and Haricot Vert Salad with Date Molasses and Toasted Almonds

by michelletang118
written by michelletang118

LUSCIOUS FIG SALAD WITH HARICOT VERTS | Kid you not, this salad screams vibrant flavours

The luxury of a luscious ripe fig is second to none.  A sweet, honeyed taste and a soft (some might say ‘squishy’) texture make fresh figs worth seeking out. Unctuous fruit studded with discernible seeds are a far cry from the dried figs most people know.

When shopping for the best figs, remember that these gems are fragile. Rare is the fig shopper who finds perfect, unmarred fresh figs. Lucky for the rest of us, slightly wrinkled (but still plump) and even split figs (as long as they are not weeping or leaking), are what you want.  Avoid figs that look shrunken, are oozing from their splits, have milky liquid around the stem, or are super squishy.

Sadly, figs don’t store for long. Fresh figs wait for no one, so plan on eating them within a day or two of buying them. They keep best at room temperature with plenty of air circulating around them. They will keep a bit longer in the refrigerator, but chilling detracts a bit from their full flavour, so try to avoid it.

While a lot of people love to use fresh figs in desserts, I opted for a vibrant salad instead with a hint of middle eastern touch. For those of you who can’t source date molasses, pomegranate molasses also works (these you can find in a Middle Eastern grocer) or a good quality aged balsamic vinegar (just omit the red wine vinegar). 

Fig and Haricot Vert Salad with Date Molasses and Toasted Almonds

PREP TIME: 10 min | ACTIVE TIME: 5 MIN | TOTAL TIME: 15 min | YIELDS: 4 servings 

Ingredients:

  • 400g fine green beans / haricot verts, trimmed
  • 3 tablespoon of a high quality extra virgin olive oil
  • 1 tablespoon of red wine vinegar
  • 2 teaspoon of sea salt flakes
  • 2 tablespoons of date molasses (or pomegranate / good quality aged balsamic vinegar)
  • 1 tablespoon of red wine / wine vinegar
  • 8 large black figs, quartered
  • 70g of silvered or flaked almonds, toasted

Method:

  1. Toast almonds in a frying pan over medium heat until golden brown. Set aside to cool.
  2. Bring to boil a pot of water. Throw in the haricot verts and blanch for 2 minutes. Quickly transfer to an ice bath (bowl with ice water and ice cubes) to stop the cooking process and maintain the ‘crunchiness’ and vibrancy of the green colour.
  3. Make the dressing. Combine the red wine vinegar, date molasses, olive oil and pinch of salt together in a small mixing bowl and whisk (or use a jar and shake vigorously).
  4. Cut the figs into quarters (or if super large, into eighths).
  5. Pat dry the haricot verts with kitchen towels and arrange on a large serving platter, along with the quartered figs. Drizzle the dressing and sprinkle the toasted almonds before serving.  
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MediterraneanSaladSidesVegetables

Stir-fried Broccoli with Anchovies

by michelletang118
written by michelletang118

BROCCOLI WITH ANCHOVIES | A easy side dish with an umami punch

Broccoli with anchovies…who would have thought these two would pair well together. Well, I’m here to tell you that these two complement each other like a married couple and to elevate the pairing, I would suggest a generous toppling of garlic bread crumbs.

Now why the anchovies? These tiny cured fish pack a wallop of flavour in tiny amounts and because of that, I personally love to add them to everything from a simple salad dressing to a hearty beef stew. Canned or cured anchovies offer a totally different taste experience from your regular kosher salt. That’s because they deliver umami—a taste that’s loosely defined as particularly “savoury” (the other tastes are bitter, sweet, salty and sour). Give anchovies a try and wow the eaters in your home.

This broccoli dish can function as a simple side that can be made in less than 10 minutes. I’ve infused the olive oil with some garlic chips and added a squirt of lemon juice too to brighten things up.

Stir-fried Broccoli with Anchovies

PREP TIME: 5 min | COOK TIME: 5 min | TOTAL TIME: 10 min | YIELDS: 2-3 servings as a side

INGREDIENTS:

  • one medium bunch of broccoli
  • 1 piece of anchovy from the can/jar
  • 1 tablespoon of garlic bread crumbs
  • 1 tablespoon of freshly squeezed lemon juice
  • 1 tablespoon of rice wine
  • 1 tablespoon of water
  • 1 clove of garlic, thinly sliced
  • 1 tablespoon of olive oil
  • Freshly cracked black pepper, to taste

METHOD:

  1. Cut broccoli into florets. Wash and spin dry in salad spinner or pat dry.
  2. Turn stove on medium heat and heat a saute pan with olive oil. Once oil starts to shimmer add sliced garlic and anchovies. 
  3. Once anchovies melt, add the broccoli and stir fry for 1 minute or so. Add the wine, water and lemon juice. Stir fry for another 2-3 minutes till all the liquid evaporates. If desired, crack some fresh black pepper to taste. 
  4. Dish up the broccoli onto a serving plate. Garnish with the garlic breadcrumbs before serving. This dish can be served warm or at room temperature as a salad.
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SaladVeganVegetables

Grilled Chicory Kale Salad

by michelletang118
written by michelletang118

_DSC0735
WARM CHICORY AND KALE SALAD | Grilling tempers out the bitterness of chicory
Who would have thought about grilling vegetables as a side? Well, I was first inspired by this technique while having the pleasure to dine at Gjelina a few years back (a must visit cafe in Los Angeles well known for their assortment of grilled vegetables and almond latte (as well as their strict ‘no substitute’ policy)).
_DSC0738.jpgThe Italian chicory, with its firm texture and bright pop of purple colour is perfect for grilling. The char and the heat help tone down the bitterness. To add a pop of contrast colour, I also grilled some kale. And for that extra crunch, I made some garlic breadcrumbs which also helps to adorn the purple chicory and lend it some extra flavour. As for the dressing, I found that a red vinaigrette and light touch of balsamic best complements the flavours in this salad.
_DSC0734

Grilled Chicory Kale Salad

PREP TIME: 12 min | COOK TIME: 3 min | TOTAL TIME: 15 min

  1. Tear the chicory apart into separate leaves. Wash. Toss together in a mixing bowl with a drizzle of olive oil, balsamic vinegar, pinch of salt and crack of black pepper._DSC0706
  2. Heat a griddle pan on high heat. Once you sight some smoke, brush or spray some cooking oil and grill the chicory until char marks form (roughly 3 minutes). Repeat for the kale. Set aside in a separate bowl once done._DSC0714
  3. Make the dressing. Combine the olive oil, red wine vinegar, teaspoon of honey, pinch of salt and crack of black pepper together in a small bowl. Whisk together._DSC0716
  4.  Toss the salad dressing with the grilled chicory and kale. Transfer to a salad bowl or serving plate. Garnish with a generous handful of garlic breadcrumbs (to see how to make garlic breadcrumbs, please click here). Serve while warm._DSC0729_DSC0736
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Salad

Pan-seared Citrus Soy Chicken Salad

by michelletang118
written by michelletang118

Grilled citrus soy chicken salad-0821-2
CITRUSY SOY CHICKEN | An Asian-inspired salad with a rich, caramelised orange flavour
For those who want an Asian touch to their chicken salads, you can’t go wrong with this citrus soy chicken thigh recipe (nb: feel free to use breast if that is what you prefer). Boasting with a rich, dark, and caramelised citrus flavour, this chicken recipe works well when sliced over fresh greens to make a chicken salad, or simply enjoy it with classic sides such as haricot verts and roasted potatoes.
Grilled citrus soy chicken salad-0733
Given how hot it was today though, I decided to opt for a light summer salad so picked up some fresh romaine lettuce and a huge Californian avocado.Grilled citrus soy chicken salad-0790

Pan-seared Citrus Soy Chicken Salad

Grilled citrus soy chicken salad-0805
PREP TIME: 20 min | COOK TIME: 10 min | TOTAL TIME: 30 min | YIELDS: 1-2 servings 
INGREDIENTS:

  • 2 chicken thighs (skin-off)
  • 1 orange
  • 1/4 cup soy sauce
  • 1/2 tablespoon of ginger, grated
  • 1 avocado, sliced
  • 1 handful/bunch of romaine or cos lettuce
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon Balsamic vinegar
  • Black pepper and sea salt flakes, to season

METHOD:

  1. Wash romaine lettuce and chop to roughly 1 inch thick.Citrus soy chicken salad-0724
  2. Juice the orange.Grilled citrus soy chicken salad-0736
  3. Grate the ginger till you yield roughly 1/2 tablespoon.Grilled citrus soy chicken salad-0754
  4. Combine the ginger, citrus juice, soy sauce, in a medium bowl. Soak the chicken thighs in the marinade and set aside for 20 minutes. Grilled citrus soy chicken salad-0751
  5. Heat cast iron pan on the stovetop on medium-high heat. Wait until the oil starts to shimmer. Using a pair of tongs, place the chicken thighs on the pan and fry for 4 minutes each side until a golden colour forms.Grilled citrus soy chicken salad-0760Grilled citrus soy chicken salad-0774
  6. As the chicken is searing, prepare the salad. Toss the olive oil with the balsamic and season with some black pepper and salt.Grilled citrus soy chicken salad-0789
  7. Once chicken is done, remove the thighs to a chopping board. Slice into 1cm strips.Grilled citrus soy chicken salad-0784Grilled citrus soy chicken salad-0787
  8. Transfer the salad leaves to a clean plate. Place the sliced chicken thigh on top of the salad leaves. Place the sliced avocados on top or on the side. Serve while warm.Grilled citrus soy chicken salad-0817Grilled citrus soy chicken salad-0808-2Grilled citrus soy chicken salad-0834.jpg
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Saladseafood

Grilled Octopus Arugula Salad

by michelletang118
written by michelletang118

Grilled octopus arugula salad-1082
Good octopus is hard to find. Hence why I choose to procure mine from Spain nowadays. I bought mine precooked and vacuum-packed, saving me a lot of hassle (and time). They come ready to slice into a cold seafood salad, to warm by slipping the package into a pan of boiling water or to sear briefly in a heavy pan or on the grill with a slather of sauce.
Grilled octopus arugula salad-1003
The pressing question then becomes, what to make out of these tender tentacles? Seeing the weather is warming up, I opted for a simple grilled octopus arugula salad.

Grilled Octopus Arugula Salad

INGREDIENTS:

  • 330g octopus salad
  • 2 cups of arugula
  • 2 tomatoes, diced
  • 1 lime
  • Black pepper, kosher salt, to taste
  • 3 tablespoons of Pukara’s lime flavoured extra virgin olive oil

METHOD:

  1. Take tentacles out of vacuum sealed pack and wash. Slice octopus diagonally into 2 cm bite-size pieces.Grilled octopus arugula salad-1008
  2. Slice and dice the tomatoes.Grilled octopus arugula salad-1021
  3. Heat a cast iron pan on high heat and add dash of olive oil.Grilled octopus arugula salad-1014
  4. Once hot, throw in the chopped tentacles. As the octopus sears, crack some black pepper and salt to the pan. Squeeze the juice from half a lime too for that extra kick. Sear for roughly 3 minutes in total till you get the lovely golden char marks.Grilled octopus arugula salad-1023Grilled octopus arugula salad-1041
  5. Meanwhile, toss together the arugula and diced tomatoes with two tablespoons of Pukara’s lime flavoured extra virgin olive oil. Crack some black pepper and salt. Grilled octopus arugula salad-1028Grilled octopus arugula salad-1029
  6. On a clean plate, layer the mixed arugula tomato salad. Add the perfectly seared octopus tentacles on top. Drizzle some more lime juice. Garnish with a wedge of lime to serve.Grilled octopus arugula salad-1061Grilled octopus arugula salad-1062
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AppetiserGluten-freeSaladSidesVegetablesVegetarian

Grilled Asparagus with Torn Bocconcini and Persimmon

by michelletang118
written by michelletang118

Grilled asparagus with persimmon and mozzarella (12 of 14)
CHARRED ASPARAGUS | A rich juxtaposition of vibrant colours to brighten up your dinner parties
What is the first thing that comes to your mind when you think of asparagus? Well, for me, it is ‘versatility’. That’s right, asparagus is amazing versatile: steam, simmer, roast, batter, grill, pan-fry, or wok-fry – these are all the ways in which you can cook this delectably crisp and sweet vegetable. Heck, you can even slice it thinly and incorporate it into a salad in raw form.
The cooked spears can sport a variety of guises. Simple salt and pepper seasoning with butter or olive oil will often do the trick. For something fancier, try drizzling it with a beurre blanc sauce.  Or for an even bolder treatment, try a mixture of anchovies, garlic, olives and chiles.
How to shop for asparagus? First, at the market, look for spears that are brightly colored and have compact, tightly closed tips. Spears that are ridged or look dry have lost their flavor. Check the root ends to see how dried out they are; if they are truly brown, reach for a different bundle.
How to best cook asparagus? For stovetop cooking, a stainless steel or enamel-coated cast-iron pot is best. If you’re stir-frying, you’ll need a wok or a deep-sided cast iron skillet. For roasting, use a baking sheet or a small roasting pan.
For now, I am going to show you how to grill asparagus on a cast-iron pan and finish it off with a topping that comprises of torn bocconcini and diced persimmon.
Grilled asparagus with persimmon and mozzarella (7 of 14)

Grilled Asparagus with Torn Bocconcini and Persimmon

COOK TIME: 3-5 mins | PREP TIME: 10 min | TOTAL TIME: 15 min | SERVES: 4 (side)
Ingredients:

  • One pack of asparagus (NB: thicker ones are better for grilling)
  • 100g of bocconcini or buffalo mozzarella
  • One persimmon
  • Sea salt and black pepper,  to season
  • Zest of 1/2 lemon
  • Drizzle of Pukara’s caramelised balsamic vinegar (optional)Grilled asparagus with persimmon and mozzarella (2 of 14)

Method:

  1. Clean asparagus and cut off about 0.5cm at the root end.Grilled asparagus with persimmon and mozzarella (1 of 14)
  2. Heat grill pan on medium-high, brush with oil. Grill asparagus until charred on both sides, roughly 3-5 minutes or so depending on thickness of the stems. During the grilling process, season with some salt and crack the good old black pepper.Grilled asparagus with persimmon and mozzarella (3 of 14)
  3. Chop persimmon into 1cm cubes. Break bocconcini or mozzarella into bite size pieces.Grilled asparagus with persimmon and mozzarella (6 of 14)Grilled asparagus with persimmon and mozzarella (4 of 14)
  4. Once asparagus is charred evenly on both sides, layer on serving plate.Grilled asparagus with persimmon and mozzarella (5 of 14)
  5. Topple the green stems with the torn bocconcini and diced persimmon to get the rich juxtaposition of bright colours. Grate some lemon zest and drizzle with some balsamic glaze to finish (optional).     Grilled asparagus with persimmon and mozzarella (8 of 14) Grilled asparagus with persimmon and mozzarella (13 of 14)Grilled asparagus with persimmon and mozzarella (14 of 14)

 
 
 
 
 
 
 

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SaladVegetarian

Refreshing Watermelon and Mint Salad

by michelletang118
written by michelletang118

Watermelon Mint Salad (8 of 8)REFRESHING SUMMER SALAD | Rehydrate with a cooling watermelon salad tossed with lime and mint leaves. 
Yearning for something cooling in the hot summer months? Then look on further than the watermelon. Juicy, sweet and available in seedless varieties, watermelon is not just comprised of water and sugar, but is in fact a nutrient dense food, providing consumers a high amount of vitamins, minerals and antioxidants for a low amount of calories.
So for those craving something refreshing and light, without the associated guilt-trip, try tossing together watermelon cubes, a dash of lime, chopped mint leaves and for those who fancy the extra, some feta and finely sliced red onions. It won’t take you longer than 20 minutes all in all – I promise!
Watermelon Mint Salad (4 of 8).jpgMade up of 92% water and full of important electrolytes, watermelon is a great snack to have on hand during the hot summer months to prevent dehydration.

Watermelon, Mint and Feta Salad

TIME: 20 minutes | SERVES: 4 as a side 
INGREDIENTS:

  • 6-7 pound seedless watermelon, cubed
  • 1 lime, juiced
  • Dash of balsamic vinegar
  • Bunch of fresh mint leaves, chopped
  • Small handful of feta (or crumbled feta)
  • 1/4 finely sliced red onion (optional)

METHOD:

  1. Cut a refrigerated watermelon into 2cm cubes and throw into a large salad bowl.Watermelon Mint Salad (1 of 8)
  2. Juice the lime and remove pips. Pour juice into bowl with watermelon cubes.untitled (1 of 1).jpg
  3. Drizzle a dash of balsamic, add the crumbed or cubed feta and the chopped mint. Toss together to ensure watermelon cubes get coated with the lime juice. Garnish with few mint sprigs and sliced red onion. Serve whilst cold. Watermelon Mint Salad (7 of 8).jpg
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Gluten-freeMainsSalad

Jerk Chicken Quinoa Citrus Salad

by michelletang118
written by michelletang118

Jerk Chicken Citrus Quinoa Salad (1 of 21)
PROTEIN PACKED SALAD | A hearty and healthy chicken salad with creamy avocado, nutty quinoa, fresh parsley and lots of bright citrus flavours.
Fancy a touch of the Carribean? Well, look no further than Jerk Chicken. First, let’s clarify: “Jerk” doesn’t mean what you think it means. It means Jamaican BBQ. This well rounded flavour of sweet, hot, herbal and spicy chicken can be served with rice, beans or pasta. In this particular instance, I chose quinoa as I fancied a light dinner after the repetitive days of gluttony over the recent Lunar New Year.
I love quinoa not only due to its health benefits, but because it is so versatile and easy to prepare. Did you know that quinoa is one of the most protein-rich foods we can eat? It is a complete protein containing all nine essential amino acids. Furthermore, it is chock full of fibre (good for relieving constipation) and is high in iron and magnesium. For more information about the health benefits of quinoa, click here.
The prime burst of flavor in this salad comes from the jerk chicken. Jerk seasoning boasts elements of sweetness, hotness, herbal-ness and spicy-ness – what a terrific combination to titillate your taste buds. Now, many of you may be wondering whether you can make your own jerk seasoning? Short answer, yes. Can I be bothered tonight? No. Problem with Hong Kong is that jerk seasoning is not easy to find. Thanks to my dear friend Noah though, he managed to grab me some on one of his (many) business trips to the British Virgin Islands.
Jerk Chicken Citrus Quinoa Salad (17 of 21)
Jerk Seasoning…not for “jerks”. Jerk seasoning typically comprises of a mixture of onion, vinegar, cayenne pepper, all spice, cinnamon, black pepper and oil.
As for how I chose to cook the chicken, I opted for the sous vide (my latest cooking gadget addiction) which inevitably takes longer (but results in chicken that is more moist and juicy). Feel free to pan-fry your chicken tenderloins/breast instead if you only have 10-15 minutes to spare (after you marinade it).
Now, for a little light dressing, simply whisk together lime juice, orange juice, olive oil, and a dash of honey. This citrus dressing is so refreshing and light that it won’t overpower the intense flavours from the jerk chicken.
Jerk Chicken Citrus Quinoa Salad (3 of 21)

Jerk Chicken Quinoa Citrus Salad

INACTIVE TIME: 1.5 hours | ACTIVE TIME: 4 minutes | SERVES: 1
INGREDIENTS:

  • 2 small chicken tenderloin fillets (or 0.5 pound chicken breast fillet if you prefer)
  • 1 tablespoon jerk seasoning
  • 1 bunch of Italian parsley
  • 1 limes
  • 1 orange
  • 1/2 tablespoon of liquid honey
  • 1/2 cup uncooked quinoaJerk Chicken Citrus Quinoa Salad (13 of 21)

METHOD:

  1. Preheat pot of water with the sous vide to the desired temperature. In this case, I set it to 140°F/60°C for cooking the chicken tenderloins. Jerk Chicken Citrus Quinoa Salad (11 of 21)
  2. Marinade chicken tenderloins with the jerk seasoning and place in zip-lock bag. Jerk Chicken Citrus Quinoa Salad (19 of 21)Jerk Chicken Citrus Quinoa Salad (18 of 21)
  3. Once desired temperature is reached, immerse zip lock bag into the pot of water, removing all air via the water immersion method. Leave in the water for 1-1.5 hours.
  4. While chicken is cooking via the sous vide method, prepare the quinoa. Simply place half a cup of uncooked quinoa into a pot set on medium-high and pour in 1 cup of water. Leave to boil, stirring occasionally for 10-15 minutes until cooked. Set aside and leave to cool.Jerk Chicken Citrus Quinoa Salad (12 of 21)Jerk Chicken Citrus Quinoa Salad (9 of 21)
  5. Prepare the salad dressing. Juice one lime and half an orange. In a small bowl, combine these juices together and whisk in half a tablespoon of honey. Set aside.Jerk Chicken Citrus Quinoa Salad (8 of 21)Jerk Chicken Citrus Quinoa Salad (7 of 21)
  6. Chop up the coriander and the remaining half of the orange into small chunks. Dice the avocado into small bite sized chunks. Combine everything with the cooled down quinoa, mixing in the salad dressing.
  7. Once chicken is done in the sous vide, remove from the zip lock bag and pat dry. Heat a heavy cast iron skillet or pan on medium-high heat and coat with a light drizzle of oil. Once oil shimmers throw the chicken tenderloins in and pan-fry until golden brown (~2 minutes each side).  Jerk Chicken Citrus Quinoa Salad (6 of 21)
  8. Remove chicken from pan and slice into smaller bite-sized pieces.Jerk Chicken Citrus Quinoa Salad (14 of 21)
  9. Transfer quinoa salad base into a bowl for serving. Top with the freshly cooked chicken slices and serve while warm.Jerk Chicken Citrus Quinoa Salad (4 of 21)
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SaladSidesVegetablesVegetarian

Persimmon Caprese Salad

by michelletang118
written by michelletang118

untitled (8 of 15)
PERSIMMON CAPRESE  | A new twist to one of Italy’s most simple and delicious salads.
Sick of the typical heirloom tomato mozzarella salad combo (aka Insalata Caprese)? Fear not, I’ve come up with a new twist to one of my classical summer salad favourites. Why not substitute the tomatoes for the persimmon fruit? Like the bright redness of tomatoes, the luscious orange glow from persimmons will also provide a sharp contrast in color when juxtaposed against the creamy whiteness of mozzarella cheese.
Persimmons are one of those fruits that, when you catch the right moment of ripeness – which is limited to only one or two days – truly offer a culinary experience of perfection.
Honey sweet and so soft that the skin care barely hold their juicy flesh, they make a perfect complement to Mozzarella di Bufala.
untitled (4 of 15).jpgAs for origins, this delicate fruit is native to China. From China, it spread to Korean peninsula and Japan very long time ago, and later was introduced to California during the middle of the 19th century.
In terms of nutrition, persimmon provides a powerful dosage of vitamin A, offering 55% of the daily value. Vitamin C runs a close second with 21%, plus excellent amounts of manganese, a co-factor for the enzyme superoxide dismutase, for healthy mucous membranes and skin, as well as a known protectant against lung and mouth cancers.
For those who aren’t so regular, persimmons are also an excellent source of fiber. B-complex vitamins are present to stabilise the metabolic system, along with copper and phosphorus.
untitled (1 of 15)

Persimmon Caprese Salad

Time: 15 minutes | Serves: 3-4 as a side
Ingredients:

  • 1 mozzarella ball
  • 1 persimmon
  • 1 tablespoon olive oil
  • 1 teaspoon of balsamic vinegar
  • 1 teaspoon of maple syrup
  • Bunch of fresh basil
  • A handful of walnuts
  • Sprinkle of cumin and cinnamon

Method:

  1. Rip mozzarella ball into bite-size chunks. Slice persimmon into wedges and then into bite-sized chunks. Tear off the leaves of the fresh basil.
  2. Mix walnuts with the cumin and cinnamon spices in a small bowl. On medium-low heat, slowly pan fry the walnuts until golden brown. Remove from slow and let cool.untitled (14 of 15)
  3. Combine olive oil, balsamic and maple syrup in a small bowl.untitled (15 of 15)
  4. Layer the persimmon chunks, mozzarella and basil leaves on a plate in a rustic fashion. Sprinkle the spiced walnuts on top. Drizzle the olive oil balsamic mix on top. If desired, squeeze some aged balsamic vinegar on top in a zig zag fashion for an extra dose of balsamic sweetness.untitled (7 of 15) untitled (3 of 15)untitled (9 of 15).jpg
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