Ingredients
- Serves 4 – 6
- 4-6 medium ripe pears, quartered and cored
- A small handful of rosemary sprigs
- 4 Tbsp olive oil
- 1 Tbsp runny honey
- 400g kale leaves, tough stalks removed and discarded.
- 100g hazelnuts (roasted), lightly crushed
- 1 tsp red wine or cider vinegar
- Salt and black pepper
ROAST PEAR AND KALE SALAD
Method
- Preheat the oven to 200C Lay the pears skin-side down in a roasting tin
- Scatter over the rosemary, drizzle everything liberally with olive oil, spoon over the honey, then season with salt and freshly ground black pepper
- Bake for 20‑25 minutes, or until the pears are tender and golden
- Place the kale leaves and hazelnuts into a large bowl, add the caramelised pear and any oil/juices, add the vinegar and season lightly
- Toss gently to combine
- Serve at once
Comments
Roasting pears add a delicious twist, almost like when you roast a potato, beautifully crisp on the outside and tender and juicy on the in.
Thanks to ROSEDALE ORCHARD for providing the pears, and to JANEFIELD HYDROPONICS for the kale used in the demonstration at the market
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