Photography Aaron McLean
This is a pretty salad, and seemingly, an unlikely combination, but it’s crunchy, salty, tangy, fresh and clean. Delicious! Don’t take my word for it – just make it!
4 firm persimmons, non-astringent variety
250g (9 ounces) traditional feta
2 Tbps lemon juice
1 tsp manuka or floral honey, warmed to loosen
¼ tsp flaky sea salt
3 Tbsp extra virgin olive oil
¼ cup small mint leaves
Freshly ground white pepper
¼ cup edible flower petals
1 Wash and dry persimmons, but there’s no need to peel them unless the skins are nicked or damaged. Slice very thinly with a thin sharp knife, or on a mandoline. Mop feta dry with paper towels, then slice thinly. Whisk lemon juice, honey and salt together in a small bowl, then whisk in oil.
2 When ready to serve, stack persimmon slices with sliced feta on 4 plates. Rewhisk dressing and add mint leaves. Spoon dressing over persimmon stacks and grind over a little pepper. Garnish with edible flower petals and serve.
You can get yourself fairly organised ahead by slicing the persimmons (restack, put in a container and keep refrigerated), slicing the feta (keep covered and refrigerated) and making the dressing. Then it’s a quick assemble, a little drizzle of dressing, a scattering of flower petals and away you go.