Recipes

WARM VEGETABLE SALAD WITH PERSIMMON

Posted On: 2026-05-08 13:11:46

Ingredients:

6 persimmon each cut into eight wedges

4 red skinned potatoes cut into chunks

3 carrots peeled and chopped into chunks

1 red onion quartered

1 onion quartered

1 yellow capsicum seeds removed and chopped

1/4 pumpkin, flesh, whangaparaoa crown, fresh, baked with oil peeled and chopped

8 button mushroom halved

1 cup walnut halves

2 Tbsp olive oil

Dressing

A splash of pomegranate balsamic vinegar

4 Tbsp olive oil

1 tsp ground ginger

1 tsp wholegrain mustard

A squeeze of manuka honey

A pinch of black pepper

Directions:

Pre-heat oven to 190°C.

Combine dressing ingredients in a jar.

Line a roasting dish with baking paper, add potatoes, onions, carrots and pumpkin and give a light coat with cooking spray and cover with dressing – toss to coat and roast in a single layer

Drizzle persimmon, capsicum and mushrooms with olive oil and pomegranate vinegar and add to root vegetables after 20 minutes.

Continue to cook for 50 minutes or until tender and caramelised

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