By Jackie Ziegler
Pear & Broccolini Salad with Parmesan, Mint & Pine Nuts | Serves 2
Everyone needs a go-to green salad in their repertoire, just like this one. The sweetness of pear, crunch of pine nuts, peppery kick of rocket and sharpness of Parmesan bring plenty of flavour and texture, but it's still super-easy to pull together.
Updated at: Thu, 17 Aug 2023 12:20:13 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories429 kcal (21%)
Total Fat30.4 g (43%)
Carbs33.1 g (13%)
Sugars12.6 g (14%)
Protein12.6 g (25%)
Sodium358 mg (18%)
Fiber10.4 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Heat a medium frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. Trim the ends of the broccolini. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini with a dash of water and cook, tossing regularly, until just tender, 4-5 minutes.
Step 2
While the broccolini is cooking, thinly slice the pear. Pick and thinly slice the mint leaves.
Step 3
In a medium bowl, combine a small drizzle of olive oil and a pinch of salt and pepper. Add the spinach & rocket mix, pear, broccolini, grated Parmesan cheese and mint. Toss to coat.
Step 4
Transfer the pear and broccolini salad to a serving dish. Sprinkle over the toasted pine nuts and drizzle with the balsamic glaze.
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Notes
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Easy
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Makes leftovers
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