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
½ cup Greek yoghurt
1 tablespoon lemon juice
1 tablespoon water
½ teaspoon rosemary, finely chopped
½ teaspoon thyme leaves, chopped
Cut persimmons in half and thinly slice. Slice chicken breasts.
In a large bowl toss together persimmon, parsley and mint.
Divide salad between 4 plates and top with sliced chicken.
In a small bowl combine all dressing ingredients.
Spoon over salad, season with cracked pepper and serve.