This super simple recipe is a vibrant, fresh twist on the classic tomato and mozzarella salad. Easy to make and perfect for alfresco summer dining.

Make this elegant starter with just a few simple ingredients.

Preparation: 15 minutes

Serves 4      

Suitable for vegetarians

4 Spanish persimon®

2 x 150g packs mozzarella cheese, sliced

Small bag rocket

4tbsp finely chopped red pepper

Basil leaves, to garnish

Dressing:

3tbsp olive oil

2tsp clear honey

1tbsp balsamic vinegar

Salt and freshly ground black pepper

1) Cut the persimon® into slices, removing their leafy stems.

2) Arrange the sliced persimon® on 4 serving plates with the mozzarella and rocket. Sprinkle with chopped pepper.

3) Make the dressing by mixing together the olive oil, honey and balsamic vinegar. Season with a little salt and pepper, then drizzle over the salads. Serve at once, garnished with basil leaves.

Cook’s tip: Add a little heat by sprinkling some finely chopped red or green chilli over the salads.

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