Name: Pear, baby spinach, mint and pecorino salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Dressing; 2 tablespoon raspberry vinegar (or red wine vinegar); 1 teaspoon dijon mustard; 1/2 clove garlic, finely chopped; juice of 1/2 lemon; 6 tablespoon walnut oil; 50 gram pecorino cheese; 2 ripe green pears, cut lengthways into 8 pieces, core removed; ground black pepper; 1/2 cup walnut halves; 1/2 cup mint leaves; 1 cup cherry tomatoes, halved; 1/2 small red onion, finely sliced; 2 oranges, peeled and cut into segments; 2 cup baby spinach leaves; 2 small pita breads, cut in half then into small triangles; 2 tablespoon extra virgin olive oil

Pear, baby spinach, mint and pecorino salad

A blanket and a patch of lawn is all you need to turn lunch at home into a romantic spring picnic

Ingredients

Dressing

2 tablespoon raspberry vinegar (or red wine vinegar)

1 teaspoon dijon mustard

1/2 clove garlic, finely chopped

juice of 1/2 lemon

6 tablespoon walnut oil

50 gram pecorino cheese

2 ripe green pears, cut lengthways into 8 pieces, core removed

ground black pepper

1/2 cup walnut halves

1/2 cup mint leaves

1 cup cherry tomatoes, halved

1/2 small red onion, finely sliced

2 oranges, peeled and cut into segments

2 cup baby spinach leaves

2 small pita breads, cut in half then into small triangles

2 tablespoon extra virgin olive oil

Method

1.To make the dressing, place vinegar, mustard, garlic and lemon juice in a small bowl and whisk together. Gradually whisk in walnut oil and season with salt and pepper.

2.Preheat oven to 170°C. Finely grate pecorino cheese. Place a 7cm pastry cutter on a baking paper-lined oven tray.

3.Place 1 large tablespoon of grated pecorino into the bottom of pastry cutter, making sure there is enough to cover the bottom, and gently press down. Lift off pastry cutter and repeat process until you have 8 discs of grated pecorino. If you don’t have a pastry cutter, cut the bottom off a round plastic container around 7cm wide.

4.Cook discs in oven for 6-8 minutes, or until nicely golden.

5.Place the cut pita breads on an oven tray, drizzle with olive oil and sprinkle with salt and pepper. Bake in oven for 8-10 minutes, or until lightly coloured.

6.Place pears in a large bowl, scatter with ground black pepper. Add walnut halves, mint leaves, cherry tomatoes, red onion, orange segments, baby spinach and pita bread.

7.Drizzle over 4-6 tablespoons of dressing and mix thoroughly. Transfer to a serving plate or bowl and garnish with pecorino discs.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe Today!