Ingredients

Salad

• 2 persimmons (Fuyu variety)
• 4 chicken breasts, chargrilled or barbequed
• 1 cup flat leaf parsley leaves
• ½ cup mint leaves
• 1/3 cup toasted macadamias, roughly chopped
  cracked pepper to serve

Dressing

• ½ cup Greek yoghurt
• 1 tablespoon lemon juice
• 1 tablespoon water
• ½ teaspoon rosemary, finely chopped
• ½ teaspoon thyme leaves, chopped

Method

1. Cut persimmons in half and thinly slice. Slice chicken breasts.
2. In a large bowl toss together persimmon, parsley and mint.
3. Divide salad between 4 plates and top with sliced chicken.
4. In a small bowl combine all dressing ingredients.
5. Spoon over salad, season with cracked pepper and serve.