Roasted Persimmon Lentil Salad

Prep time:
10 mins
Cook time:
20 mins
Total time:
304 mins

Ingredients:

3 persimmons, sliced into wedges
2 medium beetroot, peeled & sliced into wedges
6 broccolini stems
Handful fresh kale or silver beet leaves, finely chopped
1/2 cup chickpeas, cooked
1 teaspoon turmeric powder
2 teaspoons garam masala
3 tablespoon olive oil
400g tin brown lentils, drained
60g feta cheese (crumbled)
¼ cup sliced or whole almonds
Coconut cream (optional)
Fresh fennel fronds for garnish

Dressing

1 tablespoon lemon juice
1 tablespoon maple syrup
2 tablespoons olive oil or avocado oil
Salt & pepper to taste

As someone who grew up in India with persimmon trees in our family orchard, this roasted persimmon recipe holds a special place in my heart. Persimmons are one of my favourite fruits, second only to mangoes, and I have fond memories of picking them fresh from the trees and using them to make all sorts of delicious treats with my grandfather. Now that I’m all grown up, I’ve added my own personal touch to the recipe, incorporating lentils for protein and a flavourful spice blend of garam masala to take it to the next level. The result is a dish that’s not only delicious and colourful, but also nourishing and satisfying. Last year, I created this recipe for the 5+A Day charitable Trust, and it has since become a popular dish among those who have tried it. Thought I should recreate and post it on my website for everyone to enjoy. So if you’re looking to add some warmth and flavour to your winter meals, give this roasted persimmon recipe a try. Who knows, it might just become a favourite in your household too. Do share your feedback once you make this dish. #monsflavors

Method:

Preheat oven to 180ºC

Spread persimmons, beetroot and chickpeas on a baking tray. Drizzle with olive oil and sprinkle over garam masala and turmeric. Toss well

Bake for 20-25 minutes until beetroot and persimmon are roasted well.  Add broccolini for the last 5 minutes and cook until it is a little charred

In a large bowl, mix together the dressing ingredients. Add lentils, kale, crumbled feta cheese and almonds. Toss well and place on a serving plate.

Top with warm roasted persimmons beetroot, chickpeas and a wedge of lemon

Drizzle some coconut cream and fennel fronds. Enjoy

Notes:

You can use any seasonal vegetables you like

For this recipe I used tin lentils, drain lentils in a colander until you prepare your roasted vegetables.

You can even fry these lentils in a pan with some oil if you want warm lentil salad

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