First Fresh New Zealand

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3 persimmons cut into small chunks
1 punnet of baby tomatoes
1 shallot, quartered
3 cloves garlic, smashed
1/2 cup extra virgin olive oil
salt (to taste)
crushed red pepper flakes
1 block of feta
3 sprigs of thyme
2 cups of pasta or more if you are cooking for more
Zest of 1 lemon (optional)
Fresh basil (to garnish)


  1. Preheat oven to 180°C. In a large ovenproof skillet or medium baking dish, combine persimmons, tomatoes, shallot, garlic and most of the olive oil. Season with salt and red pepper flakes and toss to combine.
  2. Place feta into the centre of the persimmon & tomato mixture and drizzle the remaining olive oil on top. Scatter thyme over the ingredients and bake for 20-30 minutes or until the tomatoes are bursting, the persimmons are soft and the feta is golden on top.
  3. Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions.
  4. Once the pasta is cooked, add the lemon zest (if using) to the mixture and stir until completely combined. Garnish with basil before serving and enjoy!