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Rocket pear and pecan salad

  • 6 asparagus spears, trimmed
  • 175g baby rocket
  • 2 pears, cored and thinly sliced
  • 1 cup whole toasted pecans
  • 50g goats cheese


  • ¼ cup olive oil
  • 2 tablespoons red wine/sherry vinegar
  • 1 teaspoon wholegrain mustard
  • 1 teaspoon honey

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.

Serves 6 – 20g nuts per serve

NUTRIENTS per serve – (160g per serve)

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