Happy Pear House Salad with Pumpkin Seed and Parsley Pesto
This healthy salad works as a fantastic side to your main dish. Honey works as a natural sweetener in the dressing, cutting through the bitterness of the radichio and chicory.
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Introduction
This is a lovely fresh, light leafy salad that looks fantastic. The dressing is quite sweet and cuts through the bitterness of the radicchio and chicory.
Ingredients
| 1 | large head of radicchio |
| 1 | large or 2 small heads of chicory |
| 1 x 180g | packet of sprouted beans |
| 100g | baby spinach |
| 1 | firm ripe pear |
| For the dressing: | |
| 100ml | olive oil or sunflower oil |
| 50g | pumpkin seeds |
| 20g | fresh curly or flat-leaf parsley |
| 2 tbsp | honey |
| 2 tsp | apple cider vinegar or balsamic vinegar |
| 1 tsp | salt |
Method
Make the dressing first. Use olive oil if you like the taste – sunflower oil will be more neutral in taste. Toast the pumpkin seeds in a dry frying pan over a medium heat for a few minutes, until they start to release their aromas and change colour slightly. Put the seeds into a food processor or blender with all the other dressing ingredients and whizz until smooth.
Cut the radicchio in half, cut out the end and slice into thin strips. Do the same with the chicory amd cut into small pieces. Rinse the sprouted beans and spinach. Core the pear and cut into slices. Put all these ingredients into a large bowl and toss with the salad dressing. Only dress what you use, as it doesn’t store well – or eat it all in one go.
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