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Serves: 4
Prep time: 5 min
Ingredients:
2 persimmons (Fuyu variety)
4 chicken breasts, chargrilled or barbequed
1 cup flat leaf parsley leaves
½ cup mint leaves
1/3 cup toasted macadamias, roughly chopped
cracked pepper to serve
Dressing:
½ cup Greek yoghurt
1 tablespoon lemon juice
1 tablespoon water
½ teaspoon rosemary, finely chopped
½ teaspoon thyme leaves, chopped
Method:
1. Cut persimmons in half and thinly slice. Slice chicken breasts.
2. In a large bowl toss together persimmon, parsley and mint.
3. Divide salad between 4 plates and top with sliced chicken.
4. In a small bowl combine all dressing ingredients. Spoon over salad, season with cracked pepper and serve.
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