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Pear & Broccolini Salad

Pear & Broccolini 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 NutsMilkSulphites

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time15 minutes
Cooking difficultyLevel 1
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 packet

pine nuts

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 bunch

broccolini

½ unit

pear

1 bunch

mint

1 bag

spinach & rocket mix

1 packet

grated Parmesan cheese

(ContainsMilk)

1 bottle

balsamic glaze

(ContainsSulphites)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)926 kJ
Fat8.5 g
of which saturates2.8 g
Carbohydrate23.7 g
of which sugars15 g
Protein12.5 g
Sodium135 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Heat a medium frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Trim the ends of the broccolini. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini with a dash of water and cook, tossing regularly, until just tender, 4-5 minutes.

2

While the broccolini is cooking, thinly slice the green pear (see ingredients list). Pick and thinly slice the mint leaves.

3

In a medium bowl, combine a small drizzle of olive oil and a pinch of salt and pepper. Add the spinach & rocket mix, pear, broccolini, grated Parmesan cheese and mint. Toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.

4

Divide the pear and broccolini salad between plates. Sprinkle over the toasted pine nuts and drizzle with the balsamic glaze.