Leafy Cucumber & Pear Salad
with Candied Walnuts | Serves 2
- Walnut
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
This classic combo of pear, rocket and walnuts is so good you won't want to share this dish! But the secret to this version is the candied walnuts - a layer of caramel makes this nutty addition delightfully sweet and so addictive.
Ingredients
1 packet
walnuts
(Contains: Walnut May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1
pear
1
avocado
1 bag
parsley
1
lemon
1 bag
salad leaves
Not included in your delivery
1
olive oil
1 tbs
brown sugar
2 tsp
water
Utensils
Cooking Steps
• Heat a medium frying pan over medium-high heat. • Cook walnuts, the brown sugar, the water and a pinch of salt, stirring, until bubbling and caramel is thickened and darkened, 4-5 minutes. • Transfer to a sheet of baking paper and spread out to cool. TIP: Cooling the caramel completely will ensure the coating is crunchy and not chewy.
• While the walnuts are cooling, thinly slice pear and cucumber. • Roughly chop parsley. Cut lemon into wedges.
• In a medium bowl, combine a squeeze of lemon juice, a pinch of salt and pepper and a drizzle of olive oil. Add salad leaves, pear and cucumber. Toss to combine.
• Roughly chop cooled candied walnuts. Transfer leafy cucumber and pear salad to a serving dish. • Sprinkle with parsley and candied walnuts. Serve with remaining lemon wedges. Enjoy!
