k  Persimmon, pomegranate & burrata salad with dukkah  k

Persimmons and pomegranates are some of my favourite fruits, so I couldn’t believe my luck when I stumbled across both fruit trees growing next to each other in the heart of the campo where I live – it is a fruit foraging heaven.


This stunningly beautiful salad was inspired by an Aida Mollenkamp’s recipe, although all the ingredients come from Ibiza, this has a Middle-Eastern/Egyptian vibe being a beautiful zingy pomegranate molasses dressing and dukkah (which I tend to sprinkle on anything that doesn’t move!).


I have found an incredible artisan burrata producer in Ibiza – this gorgeous cheese is similar to the finest mozzarella, it is classified as a ‘spun’ or ‘pulled curd’ cheese, essentialy it is a ball of fresh mozzarella that has been stuffed with a mixture of heavy cream and curd. The result is a mellow rich, creamy cheese with a delightful soft centre that oozes out when the cheese is cut or torn.


I top this vibrant salad with a scattering of roasted dukkah – originating from Egypt it is a coarsely ground mixture of pistachios, hazelnuts, almonds, sesame, and fragrant spices being coriander, cumin and fennel seeds with the addition of Ibiza pink peppercorns.


This recipe will make more dukkah than you’ll need for the salad but it will keep for a month or two and is so fabulous sprinkled over all kinds of salads & roasted vegetables and even a soft boiled egg This salad looks absolutely elegant on a large platter – deep orange persimmons that have a stunning star pattern imprinted in the flesh, little translucent ruby jewels of pomegranate.


Ingredients (Serves 4)


50g of mixed pistachios, almonds and hazelnuts

1 tablespoon coriander seeds

2 tablespoons sesame seeds

1 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1/2 teaspoon pink peppercorns

1/2 teaspoon sea salt

For the salad:

2 large persimmons, ripe but firm – thinly sliced

1 ball of burrata (or a good quality fresh mozzarella)

1 small radicchio lettuce

1 pomegranate – prepared

handful mint leaves

For the dressing:

60ml – pistachio good olive oil

Juice of half a lemon

1 tablespoon pomegranate molasses


  1. First of all make the dukkah: In a medium-sized dry pan add the coriander, sesame, cumin, and fennel. Toast over a medium-low flame, shaking the pan until the seeds are golden and fragrant. Let cool completely then pound the peppercorns in a mortar and pestle, then add the cooled seeds and grind coarsely. Finely chop the mixed nuts and stir into the spice mix with the salt.
  2. For the dressing combine 2 tablespoons lemon juice, pomegranate molasses, salt, and pistachio oil in a smallish jar and shake to combine. Taste, adding more salt or lemon if you feel it needs it.
  3. In a large bowl, toss the radicchio leaves with just enough dressing to coat them lightly. Lay them on a large and top with the sliced persimmons, pomegranate, and dot with the torn burrata. Scatter over fresh mint leaves and a good sprinkling of the dukkah.