Recipe: Pear and mozzarella salad with curried salt

By Grant Allen

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Pear and mozzarella salad with curried salt. Photo / Doug Sherring
Pear and mozzarella salad with curried salt. Photo / Doug Sherring

For 6 as an entree

1 Slice 3 pears into thin wedges. Leave the skin on but remove the seeds. Sit these on a baking tray covered in baking paper.

2 Brush the wedges with a mixture of lemon juice, liquid honey and a light oil (a tablespoon of each will coat 3 pears).

3 Slice 3 pieces of fresh mozzarella per serve.

4 Take some fresh basil and mint sprigs and pick off the leaves.

5 Make a dressing of 2 tablespoons of good olive oil and 1 tablespoon of 'honeygar' (vinegar flavoured with honey, or you could mix 2tbsp of white wine vinegar with 1 tsp of runny honey).

6 On your plate build a stack of the ingredients, scattering the herb leaves in between the pear and mozzarella.

7 Moisten with the dressing and just before serving sprinkle with curry salt.
Curry Salt

Combine 2 tablespoons of fine salt flakes with 2 teaspoons of curry powder.

- Herald on Sunday

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