*This recipe is gluten-free according to industry standards
Ingredients
- ripe pears 2
- lemon 1, juiced
- olive oil
- honey 2 tbsp
- prosciutto 16 slices
- rocket 2 handfuls
- toasted hazelnuts a small handful, roughly chopped
Method
-
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.
Nutritional Information
- Kcals 335
- Fat 23g
- Saturates 3.9g
- Carbs 16.1g
- Sugars 15.9g
- Fibre 3g
- Protein 14g
- Salt 1.7g
