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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 goats cheese to serve.
Energy 1210kJ, Protein 5g, Fat 25g (Saturated fat 4g), Carbohydrate 10g, Sugars 8g, Fibre 5g, Sodium 50mg