Persimmon Salad with Prosciutto & Mozzarella

Since Christmas is over, I don’t think there’s been a day I haven’t been day-dreaming about summer.

Long, warm, sunny days, sunglasses, sundresses, day trips to the beach, barbecues and picnics in the park… I simply can’t wait for it all.

Persimmon salad with prosciutto & mozzarella | Cake + WhiskyPersimmon salad with prosciutto & mozzarella | Cake + Whisky

But one look through the window and the harsh reality settles in: those long-awaited summer days are at least 5 months away and there’s not much to be done about it.

Not much except for putting a seasonal twist on some of my favourite summer recipes, that is.

Persimmon salad with prosciutto & mozzarella | Cake + Whisky

So if you’re trying to kick the winter blues away, may I recommend you give this vibrant prosciutto, mozzarella & persimmon salad a go?

Persimmon salad with prosciutto & mozzarella | Cake + Whisky

The winter take on a summer fave of mine, with persimmon making for a surprisingly-good colder-weather substitute for melon, it’s the top way to bring sunshine (and a much needed dose of vitamins) to those dark, gloomy winter days!

And the ultimate way to rise & shine while waiting for the real (summer) deal!

Persimmon salad with prosciutto & mozzarella | Cake + Whisky

Persimmon Salad with Prosciutto and Mozzarella (serves 1)


  • 1 ripe but ferm persimmon
  • 2 paper-thin slices prosciutto (or other air-dried ham), shredded into small pieces
  • 1/2 ball of mozzarella, teared into bite-sized pieces
  • 1 sprig fresh basil, leaves removed & finely chopped
  • little drizzle good quality olive oil
  • pinch mild chilli flakes (I used Espelette pepper, but Aleppo would work amazingly well too)
  • salt, pepper
  • a few drops Tabasco / balsamic vinegar

1. Wash & pat-dry the persimmon, then slice it as thinly as you can (using a mandoline if you have one). Place the slices onto your serving plate.

2. Top with shreds of prosciutto, pieces of mozzarella and chopped basil leaves.

3. Season with a good pinch of sea salt, a little drizzle of good quality olive oil and a small pinch of your favourite chilli flakes. Add a few drops of Tabasco or balsamic vinegar and some cracked black pepper if you wish and serve immediately.

Persimmon Salad with Prosciutto & Mozzarella

Kohlrabi, Blood Orange & Mozzarella Salad

There are very few things that makes me happier than the fact that Spring is well and truly sprung. Except maybe for how truly stunning the fruit and vegetables’ stalls at my local market have been looking lately.

So stunning in fact that I fel in the trap of getting a bit of everything without thinking too much about what I’d do with it.

Which has resulted in revising old favourites, as well as a few unlikely experiments. Some of them more succesful than others.

But the best discovery was this simple, colourful and super seasonal Kohlrabi, blood orange and mozzarella salad.

Kohlrabi, blood orange & mozzarella salad | Cake + Whisky

It’s quickly become a favourite of mine for a fresh and vitamin-full lunch, and I believe it’d do wonders served alongside some roast chicken and would be a great addition to any Spring table.

Kohlrabi, blood orange & mozzarella salad | Cake + Whisky

Kohlrabi, Blood Orange & Mozzarella Salad (serves 1)

Ingredients: 1 small kohlrabi, 1 blood orange, 1/2 ball of mozzarella, olive oil, black pepper, sea salt flakes

1. Peel the kohlrabi and slice very thinly (using a mandoline if you have one)

2. Using a sharp knife, cut away the peel and pith from the orange, exposing the flesh, then cut into thin slices.

3. Shred the mozzarella into bite-size bits.

4. Combine all three ingredients on a plate. Season with some good quality olive oil, a pinch of sea salt flakes and some cracked black pepper and serve immediately.

Kohlrabi, Blood Orange & Mozzarella Salad

Tabasco-roasted squash + mozzarella salad

I’m a serial lunch-packer. By which I mean I pack lunch almost every day.

I got into the habit a long time ago, when I was at university and the food on offer on campus was far too unhealthy, expensive and bloating for me to even consider eating it every day. Plus, I had to somehow justify my massive collection of lunch boxes.

Salads have always been amongst my lunch staples. And even more so now that I’ve created the absolute wonder that is this Tabasco-roasted squash + mozzarella salad!

Lunch-spiration: Tabasco-roasted squash + mozzarella salad | Cake + Whisky

Super easy and quick to make, tasty, zingy, healthy yet filling, it’s the perfect on-the-go lunch.

Actually, I love it so much that I also serve it as a side any time I have a chance (I made it for Worksgiving, and it even was on our Christmas Eve’s menu this year!). An absolute winner on all fronts.

Lunch-spiration: Tabasco-roasted squash + mozzarella salad | Cake + Whisky

Tabasco-roasted squash + mozzarella salad (serves 1)

Ingredients: 1/4 butternut squash (peeled and cut into 1/3 inch thick slices), 1/2 avocado (scooped out and diced), a few handfuls baby spinach, some spring onion greens (sliced), 1/2 ball of mozzarella, lime juice, tabasco (I like the green one best), 1 tsp olive oil, pinch sea salt flakes, pinch chilli flakes, pinch sumac, spoonful pesto and/or tbsp pumpkin seeds

1. Pre-heat your oven at 180°C

2. Lay the butternut squash onto an oven-safe dish. Drizzle with the olive oil, chilli flakes, sea salt and Tabasco (to taste). Roast for about 45 min or until nice and golden.

3. In a separate container, make your dressing by mixing lime juice and a dash of Tabasco. Shake/stir until combined.

4. Put your spinach on a plate (or in a lunchbox). Add your avocado, roasted squash, mozzarella and spring onions on top. Season to taste with sea salt, sumac and pesto/ seeds.

5. When you’re ready to eat, pour the dressing on top of the salad.

Do you pack your lunch? What’s your go-to recipe? 


Tabasco-roasted squash + mozzarella salad