SMOKED DUCK WALNUT AND CHARGRILLED PEAR SALAD
Preparation time 10 mins
Cooking time 5 mins
Serves 4
2 pears, peeled and cored
1/4 cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
1/4 tsp cayenne pepper
180g smoked duck, very finely sliced
2 cups baby rocket leaves
1/2 head fennel, shaved
1/2 cup toasted walnuts, chopped
1/2 cup green beans, blanched and halved lengthways
2 Tbsp pickled cherries
2 tsp freshly grated ginger
250g cooked beetroot, finely sliced
STEP 1 Cut pears into wedges. Toss with 1 tablespoon of the olive oil. Season and sprinkle with cayenne pepper. Heat a chargrill pan on high. Grill pear for 4 minutes, turning, until lightly charred. Allow to cool.
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