CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Oven Roasted Pear and Biltong Salad with Passionfruit Dressing

1

  • Overview
  • Ingredients
    15 items
  • Directions

Indulge in the vibrant flavors of Oven Roasted Pear and Biltong Salad with a tangy Passionfruit Dressing. This refreshing salad combines caramelized pears, tender mozzarella or goat’s cheese, crisp baby cucumber ribbons, and savory biltong, all topped with a delightful passionfruit dressing.

Salad

  • 30 ml olive oil
  • 5 ml caster sugar
  • 100 g baby herb salad leaves
  • 125 g Fior di latte (soft mozzarella cheese) or goat milk cheese
  • 150 g baby cucumber, sliced into ribbons
  • 200 g sliced moist biltong
  • 30 ml toasted seed sprinkle (store bought or homemade)
  • 6 firm pears, cut into quarters or smaller

Passionfruit Dressing

  • 60 ml olive oil
  • 60 ml passionfruit pulp
  • 30 ml lemon juice
  • 5 ml Dijon mustard
  • 10 ml honey
  • Zest of 1 small lemon
  • Salt and black pepper to taste

  • 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