This salad came about because I was recently at Kitchen by Mike’s in Rosebery and I tried something similar. Regretfully, I didn’t take a photo on the day, so this salad is my recreation of what I can remember. Persimmon are the main feature in this salad and they are so delicious. I don’t eat them often, nor are they featured in menu items often but they should be. They have a delicate, sweet flavour which pairs beautifully with the tang of the pomegranate. The crunch from the nutty farro and walnuts rounds out the salad nicely. For people who are skeptical of eating salad as a main dish, make this for them. It’s packed with flavour, fills you up and there’s not a lettuce leaf in sight. Enjoy 🙂
Persimmon, Pomegranate and Farro Salad
Serves 4 as a main or 6-8 as a side
- 1 ½ cups farro, cooked according to packet instructions
- 1 persimmon, finely sliced (mandolin is perfect)
- Seeds of ½ pomegranate, juice reserved
- 6 sprigs mint, leaves torn
- 1 ½ tbs chopped chervil
- 1 ¼ cups walnuts
- 1 tbs maple syrup, plus 2 teaspoons
- Zest and juice of half a lemon
- 2 tbs olive oil
- Sea salt to season
- Preheat the oven to 200°C and line a baking tray with greaseproof paper. Scatter walnuts on tray and drizzle with 1 tablespoon of the maple syrup. Bake in the oven for about 4 minutes or until just golden. Set aside to cool.
- To make the dressing, use the reserved juice from the pomegranates and mix it in a small bowl with the olive oil, remaining maple syrup, lemon juice and zest and season with salt.
- Combine all the remaining ingredients in a large bowl with the walnuts and pour over the dressing. Taste for seasoning and serve.
*To get the seeds out of a pomegranate, cut the pomegranate in half. Over a bowl, hold the pomegranate in your hand with the cut side facing your palm and using the back of a spoon bang it against the pomegranate. The seeds will fall out and with it some juice. Your hand should act as a barrier so that the white pith doesn’t go in the bowl.