Recipe

  • 20 mins
  • Serves 4 adults
  • 50ml olive oil
  • 2 slices sourdough loaf, roughly torn
  • 1 garlic clove, crushed
  • 1 sprig rosemary, chopped
  • 1 pear
  • 1 x 100g packet Wash n’ Toss Rocket Leaves
  • 40g Parmesan, shaved
  • Olive oil
  • Juice of half a lemon

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Grilled Pear, Rocket and Parmesan Salad with Pangritata

  1. To prepare the pangritata, gently heat the olive oil in a small frying pan and fry sourdough for 10 minutes or until crisp.
  2. Slice pear around the core into thin wedges. Heat a grill pan or BBQ and grill the pear for 3-4 minutes each side.
  3. Place Leafy Patch Rocket Leaves in a bowl and toss with olive oil, lemon juice, a pinch of sea salt, rosemary and garlic.
  4. Layer dressed rocket with grilled pears, Parmesan and sprinkle with pangritata to finish. Serve

nutritional information per serve

  • Energy 915 kj
  • Protein 5.7 g
  • Total Fat 17.3 g
  • Saturated Fat 4 g
  • Carbohydrates 9.7 g
  • Sugars 4.5 g
  • Dietary Fibre 3.7 g
  • Sodium 206 mg
  • Calcium 92.8 mg
  • Iron 2.4 mg