*This recipe is gluten-free according to industry standards


  • 2 ripe pears
  • 1 lemon, juiced
  • olive oil
  • 2 tbsp honey
  • 16 slices prosciutto
  • 2 handfuls rocket
  • a small handful toasted hazelnuts, roughly chopped


  • STEP 1

    Heat a griddle pan to medium. Squeeze a little of the lemon juice over the pear wedges and brush with oil. Sear the pear wedges for 30 seconds on each side, then set aside. Whisk the remaining lemon juice, 4 tbsp oil, and honey and season.

  • STEP 2

    Divide the rocket between four plates, then top with the prosciutto, pear and chopped hazelnuts. Give the dressing a final whisk, and spoon over to serve.


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