Need help getting your salad up to scratch? This recipe from the Happy Pear Cookbook will make colleagues envious...
Published 26/08/2015 | 02:30
Happy Pear House Salad with Pumpkin Seed and Parsley Pesto
Serves 4 as a side salad
Ω 1 head of radicchio
Ω 1 large or 2 small heads of chicory
Ω 1 x 180g packet of sprouted beans
Ω 100g baby spinach
Ω 1 firm ripe pear
For the dressing
Ω 100ml olive oil or sunflower oil
Ω 50g pumpkin seeds
Ω 20g fresh curly or flat-leaf parsley
Ω 2 tablespoons honey
Ω 2 teaspoons apple cider vinegar or balsamic
Ω 1 teaspoon salt
1. 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.
2. Cut the radicchio in half, cut out the end and slice into thin strips. Do the same with the chicory and 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!
Recipe from 'The Happy Pear Cookbook: Recipes and Stories from the First Ten Years' by David and Stephen Flynn