Roasted Pear and Rocket Salad
A quick and delicious salad to add to any BBQ or meal with family and friends.
Ingredients
- 2 large, firm pears – cut into 6 wedges each
- 100g pecan nuts
- 1 tsp vegetable oil
- 1 tsp Butter
- 50g baby rocket leaves
- 1 small red onion – finely sliced
- 1 Tbs Fresh lemon juice
- 2 tsp Olive oil
- salt & pepper to taste
Step 1
While you prepare the pears, lightly roast the pecan nuts in a frypan over low heat, to bring out their crunch and flavour.
Step 2
Heat oil and butter in a 25cm frying pan over medium heat.
Step 3
Add pears to frypan and cook until golden (about 7 mins). Remove from pan and allow to cool.
Step 4
Combine rocket, cooled pears, nuts and onion in your favourite salad serving bowl/dish.
Step 5
Mix together the lemon juice, olive oil, and salt and pepper to make dressing.
Step 6
Pour dressing over salad, and serve immediately.
Chef’s Tips
In summer, try peaches or nectarines instead of pears.
Roasted Pear and Rocket Salad
A quick and delicious salad to add to any BBQ or meal with family and friends.
Ingredients
- 2 large firm pears (cut into 6 wedges each)
- 100g pecan nuts
- 1 tsp vegetable oil
- 1 tsp Butter
- 50 baby rocket leaves
- 1 g small red onion (finely sliced)
- 1 tbs Fresh lemon juice
- 2 tsp Olive oil
- salt & pepper (to taste)
Instructions
- While you prepare the pears, lightly roast the pecan nuts in a frypan over low heat, to bring out their crunch and flavour.
- Heat oil and butter in a 25 cm Frypan over medium heat.
- Add pears to frypan and cook until golden (about 7 mins). Remove from pan and allow to cool.
- Combine rocket, cooled pears, nuts and onion in your favourite salad serving bowl/dish.
- Mix together the lemon juice, olive oil, and salt and pepper to make dressing.
- Pour dressing over salad, serve immediately.
Notes
In summer, try peaches or nectarines instead of pears.
