Persimmon & Paneer Salad
3 firm Fuyu persimmons, quartered and sliced1 firm ripe pear, cubed1 large tomato, deseeded and diced1 orange, peeled and prepared into segments1/3 to 1/2 cup crumbled paneer1/4 cup chopped spring onion greens12 to 15 leave fresh baby spinach (or green of your choice)A small handful of dried cranberries1/4 cup toasted broken cashewnuts
For The Orange Honey Dressing3 tbsp honey1/4 cup orange juice (preferably fresh, or unsweetened)2 tbsp olive oilSalt to tasteRed chilli flakes/ crushed black pepper to taste1 to 2 tbsp mint or fresh coriander, chopped
Method:Put the chopped persimmon, pear, tomato and orange into a large bowl and mix. In another smaller bowl, lightly whisk together the ingredients for the dressing. Refrigerate both separately till ready to serve.Just before serving, add the paneer, spring onions and spinach leaves to the fruit. Add the dressing and toss the salad until it is well coated with the dressing. Garnish with cranberries and toasted cashewnuts. Serve immediately.This salad serves 3.