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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Pear Salad With Hazelnuts, Cottage Cheese And Pancetta

1.0

80ml honey

4 firm pears, cut into wedges

1 tsp fennel seeds

60 ml olive oil

40 ml olive oil

125.00 ml hazelnuts

60 ml apple cider vinegar

120 g thick cut piece pancetta, diced

400 g Cottage Cheese Original

50 g feta, crumbled

2 tsp chives, chopped

Sea salt

Freshly ground black pepper

200 g crisp lettuce leaves

Preheat oven to 180°C (160°C fan-forced).
Toss pears and fennel with oil, bake for 25 minutes or until pears are tender. Set aside.
Place hazelnuts and pancetta onto separate baking trays and roast until skins are blistering on nuts and pancetta is crisp, draining excess fat on paper towel. Rub skins from hazelnuts and roughly chop.
Combine cottage cheese with feta, chives and seasonings. Refrigerate until required.
Heat honey in a frying pan until hot and starting to foam, swirl around until colour darkens. Remove from heat and pour into a bowl. Add oil and vinegar, mixing well.
Lettuce, pears, hazelnuts and pancetta onto serving plates. Dollop spoonfuls of cheese over salad and drizzle with dressing.

Course🍤Appetizer

Diets🥩Carnivore...

Category🥗Salad

CuisineMediterranean

Occasions🥐Brunch📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 94 weeks ago

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