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Recipe: Persimon and Mozzarella Salad

1 MIN READ • 1st October 2019

Make this elegant starter with just a few simple ingredients.

Preparation: 15 minutes
Serves 4
Suitable for vegetarians


4 Spanish persimon®
2 x 150g packs mozzarella cheese, sliced
Small bag rocket
4tbsp finely chopped red pepper
Basil leaves, to garnish


3tbsp olive oil
2tsp clear honey
1tbsp balsamic vinegar
Salt and freshly ground black pepper


1. Cut the persimon into slices, removing their leafy stems.
2. Arrange the sliced persimon® on four serving plates with the mozzarella and rocket. Sprinkle with chopped pepper.
3. Make the dressing by mixing together the olive oil, honey and balsamic vinegar. Season with a little salt and pepper, then drizzle over the salads. Serve at once, garnished with basil leaves.

Cook’s tip: Add a little heat by sprinkling some finely chopped red or green chilli over the salads.

Meet the writer
Daniella Gray
Senior content writer

Daniella is senior content writer at Health & Wellbeing magazine, which combines her love for writing, food and fitness. Daniella’s love of glossy magazines began when she’d steal copies of her mum’s Marie Claire and buy the latest... Discover more

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