Pear & dolcelatte salad
Meat eaters will relish this elegant main
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 mins
- 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
Recipe from olive magazine, January 2006.
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http://www.bbcgoodfood.com/recipes/3900/
http://www.bbcgoodfood.com/recipes/3900/
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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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