Slice two persimmons into chunks, place in a lined oven tray with 1/4 cup flaked almonds, 1/4 cup fresh pomegranate seeds, a healthy dose of your favourite oil and honey and a few cracks of fresh, black pepper.
Winter colours to revitalize!
1 cup of millet to 1 cup of water. Cook in a shallow pan for about 20 minutes until it’s done. While it’s still piping hot, spoon it onto a plate or into a bowl. Add generous dollops of butter.
Once the persimmons are roasted, spoon them over the hot, buttered millet. Drizzle with more honey and cracked pepper. Chiffonade some fresh basil and enjoy!