To celebrate the beginning of spring I decided it was time for a light and vibrant salad. Persimmons have a delicate sweet flavour and compliment the spicy bold fennel and radishes beautifully. These are balanced nicely with sharp green apple and creamy goats cheese. This salad is great on its own for a light meal or pairs nicely with a fresh piece of panfried fish or pork schnitzel. 


Serves 2 as a meal or 4-5 as a side


2 whole fennel bulbs
3 ripe persimmons
1 green apple
4 radishes
100 grams goats cheese
Juice of 1/2 a lemon
4 tablespoons good quality olive oil


Pull the fennel fronds off the fennel bulbs and set aside.

Using a mandoline, finely slice into disks the fennel bulbs and radishes. Alternatively you can slice them with a knife, making sure the slices are very thin. Then finely julienne the green apple. Cut the persimmon into even sized large chunks. 

Place half the sliced fennel on your serving plate, followed by most of the radishes and apple. Pile all of the persimmon on top. Scatter over the remaining fennel, radish and apple. Crumble the goats cheese on top and garnish with the fennel fronds. 

Combine the lemon juice and olive oil in a jar and shake well. Drizzle over salad.