Starters, Sides & Salads
Print this recipe
Rocket, Pear & Parmesan Salad
Ingredients
- 100g Sunbeam Hazelnuts
- 500g fresh Rocket, washed
- 2 Pears, quartered, core removed and thinly sliced
- 200g shaved parmesan
- 2 tbs butter
- ½ tsp chilli powder
- salt and pepper to taste
Method
| 1. | Place rocket, pear and parmesan in a medium bowl and toss to combine. |
| 2. | In a medium saucepan melt butter, add hazelnuts and cook over a gentle heat for 3 minutes. Add chilli and cook for 1 minute, season and leave to cool for 10 minutes. |
| 3. | To serve pour buttered chilli hazelnuts over rocket. |