Persimmon, halloumi and almond salad
Photo by Annabel Langbein media
The mild taste of persimmon works really well to offset the bitterness of watercress, rocket and endive in all kinds of savoury salads, and here the crunch adds a texture contrast with the creamy avocado.
|200 g||Halloumi, cut into cubes or slices|
|1 drizzle||Neutral oil, to fry|
|½ cup||Almonds, roasted|
|1 large||Avocado, just-ripe, cut into small chunks|
|1 large||Persimmon, just-right, cut into wedges|
For the orange dressing
- To make orange dressing, shake together all ingredients in a small jar.
- To make the salad, fry halloumi in a little oil over medium-high heat until golden. Remove from pan and drain on a paper towel.
- Divide watercress, almonds, avocado, persimmon and cooked halloumi between four serving plates. Drizzle with orange dressing and serve at once.
More of Annabel's persimmon recipes