Autumn has arrived, and to celebrate, Poh Ling Yeow from Masterchef has provided bmag with tasty persimmon-inspired recipes!

Serves 4.

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Ingredients:

  • 400g smoked chicken breasts, 3mm slices
  • 130g baby cos lettuce
  • 1/2 cup whole hazelnuts
  • 3 stalks spring onions
  • 2 bunches asparagus, ends snapped off, sliced diagonally 3cm pieces
  • 2 sweet persimmons, peeled, sliced into wedges

Dressing

  • 4 Tbs olive oil
  • 3 Tbs apple cider vinegar
  • 1-2 tsp honey
  • 1/2 tsp of seeded mustard
  • 1 clove garlic, peeled and squashed under the flat side of a knife
  • Salt to taste
  • Freshly cracked black pepper

Method:

  1. To toast hazelnuts, place nuts in a small frypan and dry toast on medium heat, stirring or tossing continually for about 5-8 minutes or until the skins start to flake off and the nuts smell fragrant. Transfer immediately onto a clean tea towel and rub until the skins come off.
  2. Place asparagus in a medium bowl. Pour freshly boiled water over the spears and cover for 30 seconds. Set aside.
  3. To assemble salad, lay a bed of cos lettuce on the bottom of your plate then layer the remaining ingredients.
  4. To make dressing, combine all dressing ingredients in a clean glass jar, shake, pour over salad.