Baby Broccoli & Pear Salad
with Parmesan & Roasted Almonds | Serves 2
- Almond
- Sulphites
- Milk
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
Everyone needs a go-to green salad in their repertoire, just like this one. The sweetness of pear, crunch of roasted almonds and sharpness of Parmesan bring plenty of flavour and texture, but it's still super-easy to pull together.
Ingredients
1 bag
baby broccoli
½
pear
1 bag
parsley
1 bag
baby spinach leaves
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
drizzle
balsamic glaze
(Contains: Sulphites;)
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Halve any thicker stalks of baby broccoli in half lengthways. • In a medium frying pan, heat a drizzle of olive oil over medium-high. Cook baby broccoli with a dash of water, tossing, until just tender, 4-5 minutes.
• While the baby broccoli is cooking, thinly slice pear (see ingredients). Pick and thinly slice parsley leaves.
• In a large bowl, add a drizzle of olive oil and a generous pinch of salt and pepper. Add baby spinach leaves, pear, baby broccoli, grated Parmesan cheese and parsley. Toss to coat.
TIP: Make the dressing in a serving bowl to save on washing up!
• Transfer baby broccoli and pear salad to a serving dish. • Sprinkle with roasted almonds and drizzle with some balsamic glaze to serve. Enjoy!
