Healthy, filling winter salads

PICTURES SUPPLIED

4 Nashi pears

6 tamarillos

5 persimmons

3 to 5 stalks of rhubarb

1 orange, zest and juice

1 lemon, zest and juice

1 vanilla bean

¼ cup water

¼ cup dark sugar

1 cup port

1 cup plain Greek yoghurt

½ teaspoon ginger

½ teaspoon cinnamon, ground

1 teaspoon liquid honey

• Preheat oven to 180°C

• Grease a baking dish with butter

• Quarter the Nashi and remove the cores

• Put into the dish, cut side up. Sprinkle with sugar and a dot of butter on each. Sprinkle the orange and lemon zest and juice evenly over the Nashi

• Split the vanilla bean and scrape the seeds over the pears

• Add the water and port to the dish and cover tightly with foil and roast for about 30 minutes

• Peel and halve the persimmons. Slice rhubarb into chunks. Peel the tamarillos keeping whole with stalk intact

• Take Nashi out of the oven and increase temperature to 200°C

• Place persimmon, tamarillos and rhubarb around the pears and put back in the oven for about 15 minutes

• Mix yoghurt, ginger, cinnamon and honey together and refrigerate until ready to serve

• Serve fruit warm with a dollop of the spiced yoghurt

6 to 8

20 minutes

About 45 minutes.

2 large persimmons, stemmed, quartered and thinly sliced

1 large pear stemmed, quartered and thinly sliced

4 handfuls mixed salad greens

⅓ cup feta cheese, crumbled

⅓ cup dried cranberries

⅓ cup mixed almonds, walnuts & pumpkin seeds (or nuts/seeds of choice)

1 small handful fresh fennel fronds & edible flowers (or herbs of choice)

2 tablespoons avocado oil

1½ tablespoons apple cider vinegar

1 tablespoon maple syrup

Pinch of salt and pepper

• In a jar add dressing ingredients. Cover with a lid and shake until combined

• Place salad greens in a large bowl, pour over the dressing and toss gently until evenly coated. Arrange the salad greens on a serving plate with the sliced persimmon, pear, crumbled feta cheese, almonds, walnuts pumpkin seeds & cranberries

• Garnish with freshly chopped fennel and flowers.

• Serve immediately.

4

: 10 minutes

5 minutes

— Courtesy of