|1 drizzle||Olive oil|
|13 g||Pine nuts (Main)|
|20 g||Fresh mint|
|30 g||Finely grated parmesan|
|120 g||Spinach and rocket leaves|
|50 g||Balsamic glaze|
AdvertisementAdvertise with NZME.
- Heat a medium frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes.
- While the pine nuts are toasting, thinly slice the cucumber into half-moons. Thinly slice the pear into wedges. Pick and thinly slice the mint leaves (if using).
- In a medium bowl, combine a small drizzle of olive oil and a pinch of salt and pepper. Add the spinach & rocket mix, cucumber, pear, shaved Parmesan cheese and mint (if using). Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
- Divide the spinach, rocket and pear salad between plates. Sprinkle over the toasted pine nuts and drizzle over the balsamic glaze.