This recipe is best with
Recipe Ingredient
- 1 Packham pear, cubed
- 20g red capsicum, diced
- 1 avocado, peeled and sliced
- 1 butterhead lettuce, leaves separated and torn into pieces
- 2 tbsp edamame beans
- 3 pitted green olives, thinly sliced
- 3 pitted black olives, thinly sliced
- 1 tbsp caper berries, sliced in half
- plus 1 tbsp brine from the jar
- Dressing:
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 2-3 tbsp honey
- 1 tbsp lemon juice
- 1-2 tbsp UDO´s 3-6-9 oil blend
- A dash of coarse ground black pepper
- Garnishing:
- 1 tbsp pistachio nuts, coarsely chopped
- Toasted white and black sesame seeds
Instructions
- Prepare all salad ingredients and chill well in the refrigerator then place them in a salad bowl.
- To prepare dressing: Whisk balsamic vinegar with the remaining ingredients well in a small bowl. Pour the dressing over the chilled salad ingredients. Toss briefly to combine. Dish out into individual serving bowls. Top with garnishing and serve at once.
- How to cook edamame beans
- 400g frozen edamame beans
- Remove edamame beans from the freezer and allow to thaw for 5-6 minutes.
- Bring a pot of water to a rapid boil. Drop in the edamame beans.
- Stir for 1-2 minutes. Drain well immediately.
- Leave to cool slightly then remove beans from their pods.
- Use the beans for the above given recipes as required.
