Pear, fennel, herbs, and poppy seed salad
Ingredients
Method
Place the fennel in a bowl with the kale or leafy greens.
Add the pears to either a griddle pan or on a barbecue – or if you have neither, a normal
pan will work. Rub the pears with a little oil and place on a smoking hot surface for 20 seconds on each side or when you see some char marks on the surface. Turn the pears
to the other cut side and do the same. Remove and let cool.
Make the dressing by whisking together the lemon, yoghurt, olive oil, salt and pepper. Add your selection of chopped herbs and the poppy seeds and mix to combine.
Pour the dressing over the fennel and greens and toss. Place on a plate, top with the
grilled pears and sprinkle with olive oil one more time.
Ingredients
Directions
Place the fennel in a bowl with the kale or leafy greens.
Add the pears to either a griddle pan or on a barbecue – or if you have neither, a normal
pan will work. Rub the pears with a little oil and place on a smoking hot surface for 20 seconds on each side or when you see some char marks on the surface. Turn the pears
to the other cut side and do the same. Remove and let cool.
Make the dressing by whisking together the lemon, yoghurt, olive oil, salt and pepper. Add your selection of chopped herbs and the poppy seeds and mix to combine.
Pour the dressing over the fennel and greens and toss. Place on a plate, top with the
grilled pears and sprinkle with olive oil one more time.
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