Olive Magazine
Griddled pear, rocket and prosciutto salad

Griddled pear, rocket and prosciutto salad

Published: December 27, 2016 at 1:04 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a starter

Sweet seared pear, crunchy toasted hazelnuts and salty prosciutto all go into making this simple but sophisticated gluten free starter

  • Gluten free
Nutrition:
NutrientUnit
kcal335
fat23g
saturates3.9g
carbs16.1g
sugars15.9g
fibre3g
protein14g
salt1.7g
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*This recipe is gluten-free according to industry standards

Ingredients

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

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