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Berbere paste

2 minutes

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1 hour

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25 minutes

Gluten-free treat

Lemon polenta cake

1 hour

Persimmon and smoked mozzarella salad with pine nuts and pine-needle honey

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

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

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.

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Persimmon and smoked mozzarella salad with pine nuts and pine-needle honey

Persimmon and smoked mozzarella salad with pine nuts and pine-needle honey

Ingredients

Method