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Dragon Fruit, Persimmon & Pomegranate Chat

Dragon Fruit, Persimmon & Pomegranate Chat

Dragon Fruit, Persimmon & Pomegranate Chat (pronounced chaat)

Recipe by: Jade de Waal

Serves: 2-4
Recipe time: 1 h 10 min
¼ cup (60ml) Olive Pride Olive Oil
¼ tsp (2ml) grated ginger or ginger juice
1 Tbsp (15ml) acidity – lemon juice, apple cider vinegar, white balsamic or pomegranate juice 
pinch salt
1 can chickpeas, drained and dried (yes, I know!)
1 Tbsp (15ml) Olive Pride Olive Oil
1 tsp (5ml) chat masala, or any other dried herbs or spices you like
½ tsp (2.5ml) salt
1 dragon fruit, cut into bite size blocks, peeled
2 persimmons, cut into bite size blocks, no need to peel


1 Tbsp (15ml) crushed nuts or seeds of your choice, macadamias or peanuts are amazing
Rubies from ¼ pomegranate
1 tsp fresh mint leaves
1 tsp fresh coriander
½ tsp chaat masala,  
A dash pomegrate syrup, if you want to, you can place it in a squeeze bottle

Mix all the ingredients together in a bowl, or even better, shake it together in a jar for the ingredients to emulsify. Chill in the fridge until ready to use.
Drain & dry, using a clean tea towel, the chickpeas.
Place the chickpeas in a bowl & mix with the Olive Pride Olive Oil, spices or herbs & salt.
Transfer to a small baking tray, with enough space of the chickpeas to spread out.
Bake in a preheated oven at 180c for 45 minutes.
Remove from the heat and leave to cool.
Cut the fruit into cute bite size, but not too small blocks. About the size of a standard rolling dice is awesome. Set fruit aside until ready to assemble.

Pick the herb leaves from the stems and set aside.

To assemble
Layer your salad, using your dragon fruit first followed by persimmon, baked chickpeas, crushed nuts, pomegranate rubies, herbs, a sprinkle of chaat masala, your pomegranate syrup, and finally your salad dressing to seal the deal.

The chat masala is an amazing addition to slap chips, baked potatoes, final touch over fish, marinade for chicken.

This salad is an amazing starting snack with a group of friends over, before serving a thali of curries, or a palate cleanser at the end of a comforting autumn meal.

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