Rocket, pear and pecan salad
Rocket, pear and pecan salad
Ingredients
- 6 asparagus spears, trimmed
- 175g baby rocket
- 2 pears, cored and thinly sliced
- 1 cup whole toasted pecans
- 50g goat’s cheese
Dressing
- ¼ cup olive oil
- 2 tbsp red wine/sherry vinegar
- 1 tsp wholegrain mustard
- 1 tsp honey
Method
- Blanch the asparagus spears in boiling water then plunge into cold water. Drain and halve each spear.
- Toss together the rocket, pears and pecans. Whisk together dressing then toss with salad.
- Sprinkle with goat’s cheese to serve.
| Nutrients per serve | |
| Energy | 1210 kJ |
| Protein | 5 g |
| Fat | 25 g |
| Saturated fat | 4 g |
| Carbohydrate | 10 g |
| Sugars | 8 g |
| Dietary fibre | 5 g |
| Sodium | 50 mg |
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