Course Appetizer and Starters, Lunch, Snacks and Sides, Soups and Salad
Servings 4
Diabetic, Gluten Free
Ingredients
1bunchwatercressthin stems removed
80gmixed salad leaves
½iceberg lettuce washed and torn into pieces
½red onionfinely sliced
200ghaloumi
1-2tablespoonsolive oil
2persimmonswashed
Buttermilk dressing
¼cupbuttermilk
2tablespoonssour cream
1teaspoonwholegrain mustardcheck label if eating gluten free
1clovegarliccrushed
1teaspoonraw honey
¼cupextra virgin olive oil
2tablespoonsfresh herbs such as marjoramoregano, chives or parsley, finely chopped
1tablespoonlemon juice
Instructions
Arrange watercress, mixed salad and lettuce leaves on a large, flat platter with sliced red onion scattered throughout.
Cut haloumi into 3mm-thick slices. Heat a large, non-stick pan to medium-high heat, drizzle with the oil and fry haloumi for about 2 minutes on each side or until golden. Allow to cool.
Remove the shallow core and leaves of the persimmons. Slice in half down the middle, then cut into thick wedges. Arrange on the salad leaves with the cooled haloumi.
To make the dressing, whisk together buttermilk, sour cream, mustard, garlic and honey. Season with salt and pepper. Whisk in the olive oil, herbs and lemon juice. Add more seasoning to taste then pour over the salad and serve.
Notes
If you like this persimmon winter salad, you’ll also like this persimmon, pear and fennel salad. I also love persimmon as a dessert, like my honey-baked persimmons with vanilla and cinnamon. As you can probably tell, I love persimmon!Persimmons 101:The most common variety of persimmon in New Zealand is Fuyu, which has been here since 1873.
Fuyus are non-astringent and can be eaten raw or cooked. They are native to China and have a mild, not-too-sweet flavour.
Do not use the astringent type (Hachiya, identifiable by their pointy ends) for this recipe.
This recipe comes from the June/July issue of NADIA magazine.