Pear & dolcelatte salad

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olive magazine

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Recipe by olive magazine

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1. Brush the walnut bread with a little oil and grill it until crisp on both sides. Heat a little oil in a frying pan and fry the pears cut-side down until they brown, then flip them and cook the other side for a minute or two or until they start to soften. Divide the walnut toast between 4 shallow bowls and heap some rocket on top, then scatter the cheese and pine nuts over. Add 3 pear halves to each bowl and dress with more olive oil, a squeeze of lemon and seasoning.

Per serving

476 kcalories, protein 11.2g, carbohydrate 32.9g, fat 34.2 g, saturated fat 10.4g, fibre 5.2g, salt 0.75 g

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Ingredients

• 4-6 slices of walnut bread , cut into long triangles
• olive oil
• 6 small pears , halved
• 125 bag of rocket
• 150g dolcelatte , pulled into pieces
• 50g toasted pine nuts
• 1 lemon , halved

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 mins

Ingredients

• 4-6 slices of walnut bread , cut into long triangles
• olive oil
• 6 small pears , halved
• 125 bag of rocket
• 150g dolcelatte , pulled into pieces
• 50g toasted pine nuts
• 1 lemon , halved

Per serving

476 kcalories, protein 11.2g, carbohydrate 32.9g, fat 34.2 g, saturated fat 10.4g, fibre 5.2g, salt 0.75 g

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