Method:

1. Slice the apple and persimmon finely, into wedge shaped slices.
2. Toast the pepitas over high heat for a couple of minutes in a dry pan until they become aromatic, go golden in colour and start to pop. Remove from heat immediately and allow to cool.
3. In a large bowl, place the apple persimmon slices, baby spinach, sliced purple cabbage, drained and rinsed chickpeas, capers, goji berries, raisins, currants, walnuts and toasted pepitas.
4. Prepare the dressing by placing the olive oil, lemon juice, Dijon mustard and pepper into a jar. Shake.
5. Pour dressing over the salad ingredients and gently toss to combine.

Tip: The best salad dressing ratio is 2 parts oil to 1 part lemon juice. Make up dressing in bulk, store in your fridge and shake prior to using.