Pear and Walnut Salad

Ingredients 

• 2 medium pears
• 1/4 cup walnut kernels
• 1 large cucumber
• 16 cherry tomatoes
• 8 lolo rosso lettuce leaves
• 8 Iceberg lettuce leaves
• 8 rocket leaves
• 16 green olives, pitted
• 1 teaspoon lemon juice
• Salt to taste
• 1 teaspoon mustard paste
• 1 tablespoon castor sugar
• 2 teaspoons malt vinegar
• 2 tablespoons extra-virgin olive oil

Method

1. Toast walnut kernels in an air fryer at 180º C for 2-3 minutes.
2. Roughly slice cucumber. Halve cherry tomatoes. Quarter one pear, remove core and slice roughly.
3. On each serving plate place 2 lolo rosso leaves, 2 iceberg lettuce leaves and 2 rocket leaves. Place 2-3 pear slices, 2-3 cucumber slices, 4 green olives, 8 cherry tomato halves on them.
4. To make dressing, slice the other pear and grind with lemon juice, salt, mustard paste, castor sugar, malt vinegar, 2 tbsps water and extra-virgin olive oil to a smooth paste.
5. Drizzle some of the dressing over the salad in each plate, top with some of the toasted walnut kernels and serve immediately.

Nutrition Info