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| Main Ingredients | Pears, Walnut Kernels |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 0-5 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Moderate |
| Others | Veg |
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
- Toast walnut kernels in an air fryer at 180º C for 2-3 minutes.
- Roughly slice cucumber. Halve cherry tomatoes. Quarter one pear, remove core and slice roughly.
- 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.
- 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.
- Drizzle some of the dressing over the salad in each plate, top with some of the toasted walnut kernels and serve immediately.
Nutrition Info
| Calories | 748 |
| Carbohydrates | 11.6 |
| Protein | 57 |
| Fat | 52.6 |
| Other Fiber | Iron- 7mg |
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