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Pear & Baby Broccoli Salad

Pear & Baby Broccoli Salad

Pear & Baby Broccoli Salad

with Parmesan, Mint & Pine Nuts | Serves 2

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Everyone needs a go-to green salad in their repertoire, just like this one. The sweetness of pear, crunch of pine nuts, peppery kick of rocket and sharpness of Parmesan bring plenty of flavour and texture, but it's still super-easy to pull together.

Allergens:

Tree Nuts

•Sulphites

•Milk

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

Total15 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

pine nuts

(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy. )

1 bunch

baby broccoli

½

pear

1 bag

mint

1 bag

salad leaves

1 bottle

balsamic glaze

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

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

1

olive oil

Nutrition Values

Energy (kJ)905 kJ

Fat14 g

of which saturates3.6 g

Carbohydrate12 g

of which sugars10.2 g

Protein9.4 g

Sodium137 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

Heat a medium frying pan over a medium-high heat. Toast the pine nuts tossing, until golden, 3-4 minutes. Transfer to a bowl. Trim the ends of the baby broccoli and cut any thicker stalks in half lengthways. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli with a dash of water, tossing, until just tender, 4-5 minutes.

2

While the baby broccoli is cooking, thinly slice the pear (see ingredients). Pick and thinly slice the mint leaves.

3

In a large bowl, add a drizzle of olive oil and a generous pinch of salt and pepper. Add the spinach & rocket mix, pear, baby broccoli, grated Parmesan cheese and mint. Toss to coat. TIP: Make the dressing in a serving bowl to save on washing up!

4

Transfer the pear and baby broccoli salad to a serving plate. Sprinkle with the toasted pine nuts and drizzle with some balsamic glaze.

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