- 1 red onion
- 1 lime
- 400g tin of black beans
- 1 chilli
- A handful of coriander
- 2 clementines
- 2 tbsp balsamic vinegar
- 40g honey
- 2 persimmons
- 50g rocket
- 100g soft goat's cheese
- 1 tbsp olive oil
- Sea salt + black pepper
- 1.
Peel and thinly slice the red onion. Pop it in a large, non-metallic bowl. Squeeze in the juice from the lime. Add a generous pinch of salt. Scrunch together with your hands for about 1 min. Set aside to lightly pickle.
- 2.
Drain and rinse the black beans. Tip them into a large bowl with the red onion but don’t mix them in. Halve the chilli and flick out the seeds and white pith for less heat. Finely chop it. Finely chop the coriander leaves and stalks. Peel the clementines and remove as much pith as possible. Break them into segments, then roughly chop them. Add the chilli, coriander and clementines to the beans.
- 3.
Pour the balsamic vinegar into a small bowl. Add the honey, 1 tbsp olive oil and a pinch of salt and pepper. Whisk with a fork to make a dressing. Add to the beans and stir well to mix.
- 4.
Slice the persimmons into thin wedges.
- 5.
Divide the rocket between 2 plates. Top with the black beans and persimmons. Dot over the goat’s cheese and top with the pickled red onions. Serves straight away.
- Tip
Ripe & Ready
The persimmons we sent you are an eating variety called Rojo Brilliante. They have a sweet, mild flavour and can be eaten when they’re firm. If you’d prefer a softer texture, pop them in a paper bag with a banana and let them ripen at room temperature for 1-2 days.
