The other night, when I had already finished cleaning up in the kitchen after dinner, something made me stop what I was doing and just take a good look around. I felt so content looking at the beautifully green avocados from my partner's parents' garden, a bunch of vibrantly red parrot tulips in a simple glass vase and the bright orange persimmons I had bought from a farm we visited recently. As I switched off the kitchen light I had a smile on my face just thinking of all the recipes I could use those persimmons for.
The following morning I picked up a bunch of mizuna greens from the farmer's markets. I love it's mustardy flavour and I thought it would go so well with the persimmons, the oranges and the pomegranate I also happened to have at hand. This is such a simple salad, but the fresh ingredients and the lovely combination of flavours makes it a perfect dish to serve at any occasion.
Mizuna, persimmon and pomegranate salad
1 bunch mizuna greens, washed and shredded
2 persimmons, thinly sliced
small handful cashew nuts, toasted
1/2 pomegranate, seeds
:: orange dressing ::
1 orange, juice and zest
1 tablespoon pomegranate molasses
2 tablespoons fruity extra-virgin olive oil
pinch of salt
1. Scatter the mizuna, persimmons and the cashew nuts on a platter. Sprinkle over the pomegranate seeds.
2. Mix all dressing ingredients together in a small bowl. Drizzle the dressing evenly on the salad. Serve immediately.