About this recipe:Sliced persimmons, pomegranate seeds and toasted pecans are layered over a herb salad and drizzled with a tarragon-orange dressing.
60g pecan halves
180ml orange juice, divided
2 teaspoons cornflour
1 1/2 tablespoons honey
60ml extra-virgin olive oil
1/2 lime, juiced
7 fresh tarragon leaves, thinly sliced crosswise, or more to taste
salt and ground black pepper to taste
225g babyleaf herb salad
2 persimmons, peeled and each cut into 8 pieces
1 large pomegranate, peeled and seeds separated
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Method Prep:15min › Cook:10min › Extra time:30min › Ready in:55min
Preheat oven to 190 C / Gas 5. Spread pecans evenly on a baking tray.
Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool.
Whisk 120ml of the orange juice and 2 teaspoons cornflour together in a small saucepan; cook and stir over medium heat until mixture thickens, 3 to 5 minutes. Remove saucepan from heat and stir in honey until dissolved. Stir remaining orange juice, olive oil, lime juice, tarragon leaves, salt and pepper into orange juice mixture. Chill dressing in fridge for at least 30 minutes.
Spread herb salad mix into a serving bowl or on individual plates; top with persimmon slices, pomegranate seeds and toasted pecans. Drizzle dressing over salad.