Pear & Broccolini 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.
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 2 people
/ serving 2 people
1 packet
pine nuts
(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)1 bunch
broccolini
½
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
Heat a medium frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. Trim the ends of the broccolini. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the broccolini with a dash of water, tossing, until just tender, 4-5 minutes.
While the broccolini is cooking, thinly slice the pear (see ingredients). Pick and thinly slice the mint leaves.
In a medium bowl, add a small drizzle of olive oil and season with salt and pepper. Stir to combine. Add the spinach & rocket mix, pear, broccolini, grated Parmesan cheese and mint. Toss to coat.
Transfer the pear and broccolini salad to a serving dish. Sprinkle over the toasted pine nuts and drizzle with the balsamic glaze.