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Pear, fennel and pomegranate salad recipe
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A fresh and vibrant pear and pomegranate salad that makes the most of their fruity flavours. Combine the fruits with a little lemon and some shaved fennel and Parmesan for a touch of anise and a real savoury hit. This healthy, vegan salad comes together in just 10 minutes and is incredible served with fish. See method
Ingredients
- 2 pears, cored and sliced
- 1 lemon, juiced and zested
- 1 fennel bulb, cored and thinly sliced
- 4 tbsp pomegranate seeds
- 4 tbsp vegetarian hard cheese or Parmesan shavings
- 1 tbsp chopped chives
- 3 tbsp extra-virgin olive oil
- 3 tsp caster sugar
If you don't have any pears, try using apples
Each serving contains
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Energy
795kj
191kcal
10%
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Fat
12g
18%
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Saturates
4g
19%
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Sugars
14g
15%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 14.5g
Protein 6.2g
Fibre 2.1g
Method
A fresh and vibrant pear and pomegranate salad that makes the most of their fruity flavours. Combine the fruits with a little lemon and some shaved fennel and Parmesan for a touch of anise and a real savoury hit. This healthy, vegan salad comes together in just 10 minutes and is incredible served with fish.
- Put the sliced pears in a large bowl and cover with a little of the lemon juice to stop them discolouring.
- Divide the pears between four plates or arrange on a serving platter, along with the fennel, pomegranate seeds, Parmesan and chives.
- In a small bowl, mix the remaining lemon juice and zest with the olive oil and the sugar, stirring until the sugar has dissolved.
- To serve, season the dressing to taste and drizzle it over the pear salad.
See more Pear recipes