- 1/2 cup pecan nuts
- 4 sweet persimmons
- 200g baby rocket leaves
- 1 large, ripe, peeled and sliced avocado
- 16 large peeled and deveined cooked king prawns (with tails intact)
- 1/2 cup low-fat ricotta.
- 2 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
- salt flakes
- cracked black pepper
- a pinch of caster sugar
Toast pecan nuts at 200C for 5-6 minutes. Remove and cool.
Remove stalks from four sweet persimmons, peel then slice thinly.
Place baby rocket leaves in a large bowl, with one large, ripe, peeled and sliced avocado. Add persimmon slices, coarsely chopped pecans and peeled and deveined cooked king prawns (with tails intact). Divide salad mixture evenly between four serving plates and crumble over ricotta. Combine balsamic vinegar, olive oil, salt flakes, cracked black pepper and a pinch of caster sugar in a small bowl and drizzle over salads.
- Course - Lunch