Packed with flavour from the spices, this is a fun and vibrant meal to be enjoyed by all!
Ingredients
For the black beans
2 cans of black beans
1/4 teaspoon of onion powder
2 garlic cloves (crushed)
1/2 teaspoon of salt
1/2 teaspoon of smoked paprika
Juice from 1/2 lime
For the PersiMon® Salsa
3 PersiMon® (diced)
1 small green chilli (diced)
1/4 white onion (diced)
1 garlic clove (crushed)
Juice from 1/2 lime
Handful of fresh coriander (chopped)
1 teaspoon of olive oil
8 mini tacos/tortillas
1 large avocado (mashed)
Shredded lettuce
Chilli flakes Fresh coriander
Method
Begin by heating a pan on medium heat. Add two tablespoons of the liquid from the can of black beans to the pan. Drain and rinse both cans of black beans and then add to the pan along with the onion powder, garlic, salt, smoked paprika and lime juice
Next prepare the salsa by combining all of the ingredients
Mash half of the black beans, then combine with the rest and leave to simmer and absorb the liquid for a few minutes more
Load the tacos with shredded lettuce, black beans, smashed avocado and salsa. Top with fresh coriander and chilli flakes.
Delve into hot sweet maple PersiMon® fruits on top of creamy cinnamon porridge – utterly delightful.
Ingredients
60g oats
300ml + unsweetened milk of choice
1 heaped tablespoon yoghurt
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
Toppings
1 PersiMon®
2 tablespoon maple syrup
1 tablespoon yoghurt
1 tablespoon melted dark chocolate
1 teaspoon almond butter
3 chopped walnuts
Method
To make the maple PersiMon®:
Slice 1 PersiMon® into 5mm thick rounds, heat 2 tablespoons of maple syrup in a small frying pan and carefully add the PersiMon® slices into it. Allow the PersiMon® to sizzle for 6 minutes turning occasionally, until they turn a rich dark orange.
To make the porridge:
Add the oats to a pan, pour over the liquid, tip in the cinnamon and vanilla extract and yoghurt and stir over a medium heat. Stir regularly and cook until the oats turn creamy.
To Serve:
Spoon the hot porridge into a bowl, drizzle over a spoonful of dark melted chocolate, spoon on the yoghurt and then place the hot maple PersiMon® onto the porridge. Scatter over the walnuts and enjoy.
A delicious balance of rich chocolate and sweet, fruity P.D.O. PersiMon® from Spain.
Ingredients
60g dark chocolate
Heaped tsp coconut oil
2 ripe PersiMon®
2 tbsp agave/maple syrup
Tbsp chia seeds
Juice from 2 oranges
1/4 cup canned coconut milk
2 tbsp maple syrup
2 tbsp cacao powder
50g dark chocolate
1/4 tsp cinnamon
Pinch ground ginger
Method
Melt the chocolate and coconut oil together and add some of this into two silicone cupcake cases bringing it up and around the edges to create a case. Pop these into the fridge for 20 minutes, then add a second layer of chocolate and return to the fridge.
To make the jam, peel and chop the PersiMon® into small pieces and add these into a saucepan with the sweetener and orange juice. Heat over medium until the PersiMon® breaks down into a puree, then add in the chia seeds and reduce to a simmer. Allow the jam to thicken, then remove from the heat.
For the mousse, combine the coconut milk, maple syrup, spices and cacao powder and mix well. Melt the chocolate, then pour this into your mixture whist whisking. The mousse should thicken as the chocolate cools.
Carefully remove the chocolate cup from the cases once they are completely set. Add a spoonful of cooled jam into each of the chocolate shells and top with the mousse. Leave these in the fridge for a couple of hours to chill before serving.
This vegan- Gluten Free crumble ready in 30 minutes it’s a real winner –sticky sweet PersiMon® and a crumbly nutty almond topping.
Ingredients
3-4 PersiMon®
2tsp cinnamon
175g oats
50g oat flour
100g chopped almonds
120g maple syrup + 2tbsp extra
40g vegan butter/margarine
Method
Chop 3-4 PersiMon® into slices and cut in ¼. Add to a baking dish and sprinkle over 2 tbsp maple syrup + 1 tsp cinnamon
Make the crumble topping: stir together oats, oat flour, chopped almonds, 1 tsp cinnamon, 120g maple syrup and 40g melted vegan butter/margarine. Stir to a crumbly mix. Pour over the fruits
A gluten-free pastry case smothered with an orange and PersiMon® ‘custard’, topped with slices of the fruit and finished with an almond oaty crumble. Autumnal perfection!
Ingredients
For the pastry case
100g gluten-free flour
100g ground almonds or almond flour
40g sweetener
100g margarine
9-10 tablespoons cold water
For the orange PersiMon® ‘custard’
3 PersiMon®, chopped
150ml condensed milk (can be dairy-free)
Juice of 1 orange
4 tablespoons sweetener
2 tablespoons cornflour
To decorate
1-2 PersiMon®, sliced
1 tablespoon coconut sugar
30g oats
20g flaked almonds
2 tablespoons maple syrup
1 tablespoon oil
½ teaspoon ground ginger
Method
First make the pastry: Place the flour in a bowl then add the margarine. Use a fork to work into the flour to form breadcrumbs, then stir in the sweetener and gradually add in enough water to form a dough. Cover and leave to rest for 15 minutes
Meanwhile make the custard: Place the PersiMon® pieces in a pan with the orange juice and simmer for 5-10 minutes until softened then set aside to cool for 10 minutes. Add to a blender with the condensed milk, sweetener and cornflour and whizz up until thick and smooth
Preheat the oven to 170C and grease a 20cm loose bottom tart tin. Roll out the pastry on a floured surface then use to line the tin to make sure it covers up the base and up the sides. Prick with a fork and bake blind for 15 minutes
Remove from the oven, spoon in the custard and spread out to fill the pastry case. Arrange the PersiMon® slices on top of the tart then sprinkle over the coconut sugar
Mix together the oats, flaked almonds, syrup, ginger and oil to form a sticky crumb then sprinkle over. Return to the oven and bake for a further 15-20 minutes until firmed up and golden.
Leave to cool completely then remove from the tin, slice and serve!
First make the pastry. Sift the flour, sugar and salt into a large mixing bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the egg yolk and add 2-3tsp chilled water. Stir with a knife, then bring the mixture together with your hand to make a soft (not sticky) dough.
Turn the dough onto a surface dusted with a little flour and knead lightly for a few moments. Wrap and chill for 10 minutes. Meanwhile preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
Roll out the pastry on a lightly floured surface and use it to line a 25cm pie dish. Line the dish with baking paper and baking beans or crumpled foil and bake ‘blind’ (i.e. without a filling) for 10 minutes. Remove the paper and beans or foil and bake for 5 minutes more. Cool the pastry case. Reduce the oven temperature to 180°C, fan oven 160°C, Gas Mark 4.
Cut the leafy tops from the Spanish PersiMon® and cut into thin slices. Beat the butter and sugar together until light and creamy, then gradually beat in the egg and egg white. Stir in the milk. Fold in the flour, salt, ground hazelnuts or almonds, ground ginger and stem ginger.
Transfer to the pastry case and spread out evenly. Lay the sliced PersiMon® on top, fanning out the slices. Sprinkle them with lemon juice. Bake for 30-35 minutes, until golden brown. Serve immediately, sprinkled with hazelnuts or almonds and drizzled with honey or golden syrup.
Cook’s tip: To freeze, cool completely, then wrap and freeze for up to 3 months. To re-heat, thaw completely, cover with foil and warm through in a low oven.
Recipe photography and stylist by Donna Crous.
PersiMon® add a great flavour to this warming slow-cooked pork dish.
Cut the leafy tops from the PersiMons® and chop the flesh into chunks.
Heat the oil in a flameproof casserole and add the pork. Cook over a medium-high heat for 4-5 minutes, turning occasionally, until well-browned (important for a good flavour).
Add the onion, celery, red pepper and PersiMon® and cook for 2 minutes, then pour in the cider and stock. Stir in the coriander and cumin and season with black pepper. Cover and cook on the hob over a low heat for 1hour 15 minutes, or cook in the oven for the same time (preheated to 190°C, fan oven 170°C, Gas Mark 5).
Just before serving, stir in the chicken gravy granules to thicken. Check the seasoning, adding salt and black pepper, if needed. Serve, garnished with parsley.
Cook’s tip: Serve with baked potatoes (cooked in the oven for 1 hour) or with creamy mash and green veg, such as broccoli or cabbage.
Recipe photography and stylist by Donna Crous.
There’s a warm spiciness to this bright and beautiful soup - made all the more delicious with PersiMon®.
500g prepared pumpkin or butternut squash (i.e. peeled, deseeded and chopped)
2 vegetable stock cubes, dissolved in 1 litre hot water
150g low fat soft cheese
Salt and freshly ground black pepper
To garnish:
4tbsp natural yogurt
Toasted mixed seeds
Sprigs of mint or coriander
Method
Cut the leafy tops from the PersiMon® and cut a few thin slices for garnish. Set these aside. Chop the rest of the flesh into chunks.
Melt the butter in a large saucepan. Add the onion and fry it gently for about 3 minutes, then add the ginger, chilli, garlic, turmeric, cumin and PersiMons®. Fry gently for 1-2 minutes.
Tip in the pumpkin or butternut squash and add the vegetable stock. Heat until simmering, then turn the heat to low and cook gently for about 20-25 minutes, partially covered, until the vegetables are soft and tender.
Transfer the mixture to a blender or food processor and add most of the soft cheese, reserving about 40g for garnish. Blend the soup until completely smooth. Return it to the saucepan and reheat until piping hot. Taste and adjust the seasoning.
Ladle the soup into warmed bowls, then mix the reserved cheese with the yogurt and spoon on top. Serve, garnished with PersiMon® slices and toasted mixed seeds, with sprigs of mint or coriander.
Cook’s tip: To store the soup, cool it quickly, then refrigerate for up to 3 days, or freeze for up to 3 months. To make the soup suitable for vegans and those with a dairy intolerance, use olive oil instead of butter and omit the soft cheese, and choose a non-dairy yogurt.
Recipe photography and stylist by Donna Crous.
Try these three easy ideas for using PersiMon® to make tasty toasted snacks. Delicious!
Each snack serves 2
PersiMon® on Toast with Banana and Strawberries:
2 PersiMon®
Few drops of vanilla extract
1tbsp clear honey, plus extra for drizzling
2-4 slices wholemeal bread (depending on hunger!)
1 small banana
8-10 strawberries, halved
Cut the leafy tops from the PersiMon® and slice one thinly. Chop the other into chunks and cook gently in a little simmering water with the vanilla and honey until soft. Puree with a stick blender, or in a mini blender. Cool a little. Toast the bread and spread with the warm PersiMon® puree. Top with the banana, sliced PersiMon® and strawberries. Serve, drizzled with extra honey.
Mashed Avocado on Sourdough, with PersiMon® and Feta
1 PersiMon®
2 slices sourdough
1 large ripe avocado, halved, pitted and mashed
80g feta cheese
Freshly ground black pepper
A few basil leaves
Cut the leafy top from the PersiMon® and slice thinly. Toast the sourdough and spread with the avocado. Top with the PersiMon® slices and crumble the feta cheese over them. Serve, sprinkled with black pepper and a few basil leaves.
Toasted Parma Ciabatta with PersiMon® and Pomegranate
1 PersiMon®
4 slices ciabatta bread
Olive oil, for drizzling
4 slices Parma ham
2-3tbsp pomegranate seeds
Cut the leafy top from the PersiMon® and slice thinly. Toast the ciabatta and drizzle with olive oil. Top with Parma ham and PersiMon® slices. Serve, scattered with the pomegranate seeds.
Cook’s tip: Vary the types of bread as you wish – there are no rules!
Recipe photography and stylist by Donna Crous.
A little bit of wizardry creates these magical treats.
Preparation time: 30 minutes Serves 6
Ingredients
6 PersiMon®
400g caster sugar
1tsp vinegar
4tbsp golden syrup
Method
Put the PersiMon® into a bowl and cover with boiling water with just a squirt of washing-up liquid. This is to remove the waxy residue, to enable the toffee to stick. Rinse well with cold water and dry with kitchen paper. Carefully cut away the leafy tops.
Insert wooden lolly sticks into the stalk end of the PersiMon®. Place them onto a large piece of baking paper on the work surface, close to the hob.
Tip the sugar into a saucepan. Add 100ml water and set over a medium heat until the sugar dissolves. Stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150 degrees or 'hard crack' stage. If you don’t have a thermometer, test the toffee by pouring a little into a bowl of cold water. It should harden immediately and should be brittle when removed from the water it. If the toffee is still soft, continue to boil it.
Taking great care, work quickly to dip and twist each PersiMon® in the hot toffee until coated, allowing the excess to drip away. Place on the baking paper to harden and cool before eating.
Cook’s tip: You may have to reheat the toffee a little if it starts to thicken. If you like, sprinkle the PersiMon® with toasted sesame seeds or finely chopped nuts before the toffee hardens.
Recipe photography and stylist by Donna Crous.
A showstopper of a vegan dessert, in time for Christmas. Nobody will believe this crispy, mallowy pavlova with coconut cream, chai spices and fruit is completely egg and dairy free!
Ingredients
200ml aquafaba, boiled and reduced to 100ml, cold
100g icing sugar
1 tsp white vinegar
1 tsp vanilla extract
1/2 tsp mixed spice or chai masala
125g full-fat coconut cream
1 large PersiMon®, finely sliced
50g redcurrants
1 passion fruit
Extra icing sugar for dusting on top
Method
Preheat the oven to 150°C (302°F) fan. Place your can of coconut milk in the fridge without shaking it.
Pour the reduced and chilled aquafaba into the bowl of a very clean stand mixer fitted with a whisk attachment. Beat on medium speed until frothy, about 90 seconds.
Add the vinegar, vanilla extract and mixed spice/chai masala and continue to beat on high speed, adding 1 tbsp icing sugar every minute until all of the sugar has been incorporated.
Continue to beat the mixture on high speed for a further 6-7 minutes until it forms stiff, glossy peaks. Scrape down the sides of the bowl with a spatula.
Using a pencil, draw a 20cm circle on a sheet of baking parchment. Turn it upside down so the pencil outline is on the underside and doesn’t touch the meringue. Place the paper on a large, heavy baking tray.
Dollop heaped spoonfuls of the meringue around the inside of the circle to create a ring. Be sure to leave a wide gap in the centre, around 6-7cm diameter as the meringue will spread slightly as it bakes.
Use the spoon to make small but deep craters in each mound of meringue. This is where the cream and fruit will sit later.
Place the meringue in the oven and immediately turn the temperature down to 100°C (210°F). Bake for 4-5 hours. Turn the oven off and allow the pavlova to cool completely in the oven.
Once cool, carefully remove the pavlova from the baking parchment and place it on a large serving platter or cake stand.
Just before serving, open the tin of coconut milk without shaking it. The thick coconut cream should have separated from the coconut water in a large mass. Spoon the cream into a bowl and whisk until smooth and creamy.
Dollop the coconut cream into the pavlova hollows and top with slices of PersiMon®, redcurrants and passion fruit. Dust with icing sugar and decorate with edible snowflakes (optional). Serve immediately.
Notes: Aquafaba refers to the water from a tin of unsalted chickpeas.
This fun festive cocktail is a new take on the classic mojito. Serve it with little PersiMon® nibbles for the perfect accompaniment.
Serves 2
Ingredients
Mojito:
1 PersiMon®
Juice of 2 limes
2tsp demerara sugar
Handful of mint leaves
120ml coconut rum
Soda water, to top up
PersiMon® Bites
50g full fat soft cheese
A few toasted flaked almonds or pine nuts
2-3 cocktail cherries, chopped
Method
Cut the leafy top from the PersiMon® and cut off a few thin slices for the drinks. Cut the rest into thicker slices and set to one side.
Put the lime juice, sugar and mint leaves into a small jug and ‘muddle’ them together, crushing the mint leaves (you could use the end of a rolling pin for this). Pour into two tall glasses, add a few thin slices of PersiMon® and top up with ice cubes and soda. Decorate with PersiMon® slices and extra mint.
Spread the reserved PersiMon® slices with soft cheese, then sprinkle with toasted flaked almonds or pine nuts and chopped cocktail cherries. Serve with the mojitos.
Cook’s tip: These are best made just before you want to enjoy them!
Recipe photography and stylist by Donna Crous.
Get Halloween off to a scary start with a bowl of this frighteningly good porridge!
Chop one PersiMon® into chunks, removing the leafy stem. Puree in a blender. Cut the other PersiMon® into slices, removing the leafy stems.
Put the porridge oats into a saucepan with the milk and pureed PersiMon®. Heat, stirring constantly, until the porridge boils and thickens. Reduce the heat and simmer for 3-4 minutes, stirring.
Share the porridge between 4 serving bowls and level the surface. Top with the PersiMon® slices, yogurt, blueberries and mixed seeds, arranged to look like scary faces. Serve immediately.
Cook’s tip: If you’re vegan or dairy-intolerant, use oat milk or soya milk and a soya yogurt instead of dairy-based.
Per 100g (recipe)
Per serving
377g
RI (%) per 100g (recipe)
RI (%) per serving
Energy KJ
395
1489
5%
18%
Calories Kcal
94
353
5%
18%
Fat
2g
7.7g
3%
11%
Of which saturates
0.4g
1.5g
2%
8%
Carbohydrate
15g
56g
6%
22%
Of which Sugars
4.4g
16g
5%
18%
Fibre
1.9g
7.2g
8%
29%
Protein
3.1g
12g
6%
24%
Salt
0.1g
0.38g
2%
6%
Take a bite out of these scary snacks – before they bite you!!
500g ready-to-roll puff pastry, thawed if frozenPlain flour, for dusting
100g Cheddar cheese, grated
1 roasted or fresh red pepper
3tbsp peanut butter
A few pumpkin seeds or flaked almonds
3-4 strawberries, sliced
Method
Preheat the oven to 220°C, fan oven 200°C, Gas Mark 7.
Cut 2 PersiMons® into round even slices, removing their leafy stems. Cut the remaining 2 PersiMons® into 6 wedges, again removing their leafy stems.
Roll out the pastry on a lightly floured surface and stamp out rounds with a 7-8cm cutter. Arrange on greased baking sheets and sprinkle with grated cheese. Place a slice of PersiMon® on top of each one and sprinkle with a little more cheese. Bake for 15-20 minutes, until puffed up and golden brown.
Cut out ‘fangs’ from the red pepper and arrange on top of the puff pastry bites.
With the PersiMon® wedges, carefully cut out a smaller wedge from each one, fill with peanut butter and arrange pumpkin seeds or flaked almonds on top to look like ‘teeth’, with strawberry slices to look like ‘tongues’. Serve at once.
Cook’s tip: Prepare the puff pastry bites up to the point of baking – just keep refrigerated, then bake when your guests arrive.
Per 100g (recipe)
Per serving
103g
RI (%) per 100g (recipe)
RI (%) per serving
Energy KJ
1272
1310
15%
16%
Calories Kcal
306
315
15%
16%
Fat
21g
22g
30%
31%
Of which saturates
9.7g
10g
49%
50%
Carbohydrate
19g
20g
7%
8%
Of which Sugars
3.9g
4g
4%
4%
Fibre
2.9g
3g
12%
12%
Protein
8.2g
8.4g
16%
17%
Salt
0.7g
0.7g
12%
12%
Make this elegant starter with just a few simple ingredients.
Preparation: 15 minutes Serves 4 Suitable for vegetarians
Ingredients
4 PersiMons®
2 x 150g packs mozzarella cheese, sliced
Small bag rocket
4tbsp finely chopped red pepper
Basil leaves, to garnish
Dressing:
3tbsp olive oil
2tsp clear honey
1tbsp balsamic vinegar
Salt and freshly ground black pepper
Method
Cut the PersiMons® into slices, removing their leafy stems.
Arrange the sliced PersiMons® on 4 serving plates with the mozzarella and rocket. Sprinkle with chopped pepper.
Make the dressing by mixing together the olive oil, honey and balsamic vinegar. Season with a little salt and pepper, then drizzle over the salads. Serve at once, garnished with basil leaves.
Cook’s tip: Add a little heat by sprinkling some finely chopped red or green chilli over the salads.
Per 100g (recipe)
Per serving
147g
RI (%) per 100g (recipe)
RI (%) per serving
Energy KJ
787
1157
9%
14%
Calories Kcal
190
279
9%
14%
Fat
14g
21g
20%
30%
Of which saturates
6.2g
9.2g
31%
46%
Carbohydrate
6.9g
10g
3%
4%
Of which Sugars
5.8g
8.6g
6%
10%
Fibre
1.3g
1.9g
5%
8%
Protein
7.9g
12g
16%
24%
Salt
0.38g
0.56g
6%
9%
This pudding is SO delicious – perfect for chilly days!
Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease a 22cm ceramic baking dish (or similar) with a little butter.
Beat the butter and sugar together until light and creamy, then gradually beat in the eggs. Stir in the milk. Fold in the flour, salt, ground ginger and stem ginger.
Transfer to the baking dish and spread out evenly. Cut the PersiMons® into thin slices and arrange on top of the sponge mixture, fanning out the slices. Sprinkle lemon juice and demerara sugar on top of them.
Bake for 30-35 minutes, until golden brown. Serve immediately, sprinkled with pecans and drizzled with syrup.
Cook’s tip: Make the puddings in individual dishes, though reduce the cooking time to 20-25 minutes.
Per 100g (recipe)
Per serving
99g
RI (%) per 100g (recipe)
RI (%) per serving
Energy KJ
1414
1399
17%
17%
Calories Kcal
338
335
17%
17%
Fat
18g
18g
26%
26%
Of which saturates
9.6g
9.5g
48%
48%
Carbohydrate
38g
37g
15%
14%
Of which Sugars
25g
25g
28%
28%
Fibre
1.4g
1.4g
6%
6%
Protein
4.9g
4.8g
10%
10%
Salt
0.7g
0.7g
12%
12%
Colour, crunch and flavour means that this vibrant vitamin-packed salad is SO good to eat!
Preparation: 15 minutes Cooking: 5 minutes Serves 2 Suitable for vegetarians Suitable for vegans
Ingredients
2 PersiMon®
1tbsp olive oil
400g can chickpeas, rinsed and drained
40g whole almonds
1tsp paprika
½tsp whole cumin seeds or ground cumin
80g young spinach leaves
2 cooked beetroot (vacuum packed, not in vinegar), sliced
Dressing:
1tbsp olive oil
2tbsp orange juice
1tsp wholegrain mustard
Salt and freshly ground black pepper
Mint leaves, to garnish
Method
Cut the PersiMons® into slices, removing their leafy stems.
Heat the olive oil in a frying pan and add the chickpeas. Cook over a medium heat for 2-3 minutes, then add the almonds, paprika and cumin. Cook gently for 2-3 minutes, stirring often. Cool.
Share the spinach, beetroot and PersiMon® between 2 serving plates and scatter the chickpeas and almonds on top.
For the dressing, mix the olive oil with the orange juice and mustard. Season with salt and pepper, then drizzle over the salads. Serve, scattered with a few mint leaves.
Cook’s tip: If you like (and you’re not vegan!) add some crumbled feta cheese to the salads.
Per 100g (recipe)
Per serving
312g
RI (%) per 100g (recipe)
RI (%) per serving
Energy KJ
623
1943
7%
23%
Calories Kcal
150
467
7%
23%
Fat
9g
28g
13%
40%
Of which saturates
1g
3.1g
5%
16%
Carbohydrate
10g
31g
4%
12%
Of which Sugars
4.1g
13g
5%
14%
Fibre
3.7g
12g
15%
48%
Protein
5.3g
17g
11%
34%
Salt
0.21g
0.65g
4%
11%
Full of great tastes and textures, this healthy dish will do you a power of good!
Preparation: 15 minutes Cooking: 30 minutes Serves 2 Suitable for vegetarians Suitable for vegans
Ingredients
2 PersiMon®
1tbsp olive oil
300g cauliflower, broken into small florets
1 red onion, thinly sliced
1/2tsp ground turmeric
1/2tsp ground coriander
250g pack ready-cooked red & white quinoa
1 ripe avocado, halved, pitted and peeled
Roasted peanuts and coriander sprigs, to garnish
Dressing:
1tbsp olive oil
2tbsp lemon juice
2tbsp smooth peanut butter
1tsp finely chopped red or green chilli (optional)
1tbsp chopped fresh coriander
and freshly ground black pepper
Method
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
Cut the PersiMons® into chunks, removing their leafy stems. Put them into a roasting tin with the olive oil, cauliflower and red onion, tossing to coat. Roast for 15 minutes, stir in the turmeric and coriander and roast for 5 more minutes.
Meanwhile prepare the quinoa according to pack instructions.
Make the dressing by combining the olive oil, lemon juice and peanut butter. Add a little water to thin the consistency, then stir in the chilli (if using), coriander and seasoning.
Share the quinoa between two serving bowls and top with the roasted fruit and vegetables. Slice the avocado on top, and drizzle with the dressing. Serve, garnished with a few roasted peanuts and coriander sprigs.
Cook’s tip: You could use rice instead of quinoa for a change.
