Spinach, Rocket & Pear Salad
with Parmesan, Mint & Pine Nuts | Serves 2
- Tree Nuts
- Milk
- Sulphites
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
- Eggs
- Fish
- Traces of Cashew
- Almond
The classic pairing of rocket and Parmesan gets an upgrade with the addition of toasted pine nuts, pear and mint. Finish it off with a drizzle of syrupy balsamic glaze.
Ingredients
1 packet
pine nuts
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1 unit
cucumber
œ unit
pear
1 bunch
mint
1 bag
salad leaves
1 packet
Shaved Parmesan Cheese
(Contains: Milk; )
1 bottle
balsamic glaze
(Contains: Sulphites; May be present: Gluten, Sesame, Milk, Soy, Eggs, Fish, Cashew, Almond)
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
Heat a medium frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes.
While the pine nuts are toasting, thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients list) into wedges. Pick and thinly slice the mint leaves (if using).
In a medium bowl, combine a small drizzle of olive oil and a pinch of salt and pepper. Add the spinach & rocket mix, cucumber, pear, shaved Parmesan cheese and mint (if using). Toss to coat.
TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the spinach, rocket and pear salad between plates. Sprinkle with the toasted pine nuts and drizzle with the balsamic glaze.
