Pear & Baby Broccoli Salad
with Parmesan, Mint & Pine Nuts | Serves 2
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.
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/ Serving 2 people
/ Serving 2 people
1 packet
pine nuts
(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)1 bunch
baby broccoli
½
pear
1 bag
mint
1 bag
salad leaves
1 bottle
balsamic glaze
(ContainsSulphites)1 packet
grated Parmesan cheese
(ContainsMilk)Not included in your delivery
1
olive oil
Heat a medium frying pan over medium-high heat. Toast pine nuts, tossing, until golden, 3-4 minutes. Transfer to a bowl. Trim the ends of baby broccoli and cut any thicker stalks in half lengthways. Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli with a dash of water, tossing, until just tender, 4-5 minutes.
While the baby broccoli is cooking, thinly slice pear (see ingredients). Pick and thinly slice mint leaves.
In a large bowl, add a drizzle of olive oil and season with salt and pepper. Add 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!
Transfer pear and baby broccoli salad to a serving dish. Sprinkle with toasted pine nuts and drizzle with some balsamic glaze.