




OVEN ROASTED PEAR AND BILTONG SALAD WITH PASSIONFRUIT DRESSING
(Serves 4)
6 firm pears, cut into quarters of smaller
30 ml olive oil
5 ml castor sugar
100 g baby herb salad leaves
125 g Fior di latte (soft mozzarella cheese) OR use goats milk cheese
150 g baby cucumber, sliced into ribbons
200 g sliced moist biltong
30 ml toasted seeds sprinkle (store bought or make your own)
PASSIONFRUIT DRESSING:
60 ml olive oil
60 ml passionfruit pulp
30 ml lemon juice
Zest of 1 small lemon
5 ml Dijon mustard
10 ml honey
Salt and black pepper to taste
METHOD:
- Preheat the oven to 180°C.
- Place the pears on a baking tray. Drizzle with the olive oil and sprinkle with the castor sugar
- Bake the pears in the preheated oven for about 20-30 minutes until they are golden brown and caramelised. Cool
- Combine all the dressing ingredients and mix well
- TO ASSEMBLE THE SALAD: Divide the salad leaves, pears, fior di latte, baby cucumber ribbons and the biltong between 4 serving plates. Sprinkle with the toasted seeds and drizzle over the dressing
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