Serving platter topped with Persimmon and Halloumi Salad
WRITTEN BY
SERVES:
4 as a side (or 2 as a main)
Prep Time:
10 minutes
Cook Time:
10 minutes

Get ready to dive into the simple, seasonal salad recipe of your dreams - this Persimmon, Halloumi, and Spinach Salad!

Persimmons might be a mystery fruit for some, but they’re a sweet and juicy treat packed with vitamins and antioxidants. With their honey-like sweetness and subtle notes of apple and apricot, persimmons add a vibrant color and a delightful twist to your salad bowl. Paired with crispy yet metly halloumi and fresh baby spinach, you’ve got yourself a magical mix of ingredients.

Toasted walnuts bring a satisfying crunch and the tasty dressing ties everything together. Serve it up right away while the halloumi is still hot, and enjoy a salad that’s perfect for a quick lunch or dinner, or as a standout side. This Persimmon, Halloumi, and Spinach Salad is sure to impress!

INGREDIENTS:

  • 1 or 2 persimmons 
  • 100g baby spinach 
  • 1/3 cup walnuts 
  • 1 small red onion or half larger onion
  • 200g halloumi cheese 
  • Oil for cooking:

DRESSING:

  • 2 Tbsp white wine vinegar 
  • 2 Tbsp olive oil 
  • 2.5 Tbsp honey 
  • ¾ tsp Dijon mustard 
  • ¼ tsp dried oregano 
  • Salt & Pepper

INSTRUCTIONS:

  1. Remove the green top stem from the persimmon, by cutting around and under it with a sharp knife.
  2. Slice the persimmon into rounds. Cut the rounds in half so the form half-moon shapes.
  3. To toast the walnuts, sprinkle the walnuts in a single layer on a baking tray. Bake in the oven at 180 degrees for 5-10 minutes. Toast until slightly darker in color, keeping an eye on them to ensure they do not burn. Remove from the oven and set aside to cool down.
  4. To make the dressing, combine all the ingredients in a jar and shake well until combined.
  5. Finely slice the red onion 
  6. Slice the halloumi into squares. Heat a frying pan to medium heat with a drizzle of oil. When the oil is hot add the halloumi cheese into the pan. Cook the halloumi for 2- 3 minutes each side until golden brown. Remove from the pan.
  7. To assemble, scatter the spinach onto a serving platter, layer on the sliced persimmon, onions, and halloumi cheese. Sprinkle on the toasted walnuts and drizzle over the dressing. Best served immediately while the halloumi is still hot.
wonkybox

Persimmon, Halloumi and Spinach Salad

Whether you're new to persimmons, or a persimmons pro, this is the quick and easy Autumn Salad recipe for you.
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