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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