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Caramelised Pear & Radish Salad

Caramelised Pear & Radish Salad

Caramelised Pear & Radish Salad

with Almonds & Parmesan | Serves 2

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This delightful salad gets a pleasant burst of sweetness from the caramelised pear, crunch from roasted almonds and colour from the radish. Toss it together with a sticky balsamic glaze, and you’ve got yourself a salad for the senses!

Allergens:

Almond

•Milk

•Sulphites

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

1

pear

2

radish

1 bag

parsley

1 bag

roasted almonds

(Contains: Almond; )

1 bag

salad leaves

1 drizzle

balsamic glaze

(Contains: Sulphites; May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy. )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

1

olive oil

10 g

butter

(Contains: Milk; )

¼ tsp

salt

Nutrition Values

Energy (kJ)1235 kJ

Fat20.4 g

of which saturates6.6 g

Carbohydrate16.5 g

of which sugars13.6 g

Protein10 g

Sodium2110 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

Cooking Steps

1

Slice the pear into thin wedges. Trim the radish and thinly slice. Roughly chop the parsley. Roughly chop the roasted almonds.

2

In a medium frying pan, heat a drizzle of olive oil and the butter over a medium heat. Cook the pear in a single layer, turning occasionally, until softened, 8-10 minutes. Transfer to a bowl and set aside to cool slightly. TIP: Save on washing up and combine everything in your serving bowl!

3

Add the radish and mixed salad leaves to the pear and toss to combine. Season with salt and pepper.

4

Transfer the salad to a serving dish. Top with the parsley, roasted almonds and grated Parmesan cheese. Serve with a drizzle of balsamic glaze.

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