Inspired by a beetroot and orange salad that was eaten on a rainy day in a Dorset cafe.

PERSIMMON, BEETROOT & OREGANO SALAD

Ingredients:

• 2 small persimmons
• 3 small cooked beetroots
• 1/2 bulb fennel
• Juice of 1/2 lemon
• 2 Tbsp fresh or dried oregano
• 1 Tbsp Apple Cider Vinegar
• Olive oil for drizzling
• Flakey sea salt & pepper

Method:

1. Chop the persimmon and beetroot into cubes (you can peel the persimmon if you would like or leave the skin on) and toss into a salad bowl.
2. Add the lemon, olive oil, apple cider vinegar, 1/2 the oregano, salt and pepper and mix together well.
3. Finely slice the fennel and scatter on top of the salad.
4. Use the remaining oregano to sprinkle over the fennel and decorate the salad before serving.
5. Enjoy :~)