Ingredients

Method

• 2 ripe persimmons or nectarines
• 2 balls smoked mozzarella
• 1/2 cup pine-needle-infused fynbos honey
• 4 T pine nuts, toasted
• 1 T fresh thyme
• Baby salad leaves, for serving
• 1/2 cup extra virgin olive oil
• Maldon sea salt, for serving

Method

Ingredients

Slice the fruit and mozzarella into pieces approximately ½ cm thick. Layer on a platter, alternating the fruit and cheese.

Drizzle over the honey, sprinkle with the pine nuts, thyme and a few salad leaves, then drizzle with olive oil. Finish with a little Maldon sea salt and serve.

Cook's note: Luke made his own pine needle-infused fynbos honey, but you can simply use Woolies' fynbos honey as is - it will be just as delicious.