- High in dietary fibre
- Vegetarian
- Seafood free
- Shellfish free
- Wheat free
- Soy free
- Peanut free
- Nut free
- Gluten free
- Egg free
After a fresh-tasting salad for Easter lunch? This delicious pear salad is topped with homemade sunflower seed dukkah for added crunch.
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + Cooling time
Ingredients
- 1/4 cup (60ml) white wine vinegar
- 1 tbs maple syrup
- 1/4 cup (60ml) extra virgin olive oil
- 120g pkt Coles Australian Baby Rocket
- 2 William Bartlett pears, finely shaved
- 1 fennel bulb, finely shaved
- 1 shallot, finely shaved
- 50g manchego (optional)
Sunflower seed dukkah
- 1 tbs coriander seeds
- 1 tbs white sesame seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/4 cup (35g) sunflower seeds
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the sunflower seed dukkah, heat a medium frying pan over medium heat. Add the coriander seeds, sesame seeds, cumin seeds and fennel seeds and cook, stirring, for 3 mins or until toasted. Transfer to a plate and set aside to cool. Add the sunflower seeds to the pan. Cook for 3 mins or until toasted. Transfer to a separate plate. Set aside to cool.Step 2
In a clean spice or coffee grinder, pulse coriander seed mixture about 4 times to break up the seeds (don’t blend to a paste). Transfer to a bowl. Stir in the sunflower seeds and 1/4 tsp sea salt flakesStep 3
In a separate bowl, whisk the vinegar and maple syrup. Gradually whisk in the oil and season with salt and pepper. In a large bowl, toss rocket, pear, fennel, shallot and 1 tbs of the sunflower seed dukkah with enough vinaigrette to coat. Season with salt and pepper.Step 4
Arrange salad on a serving platter. Using a vegetable peeler, shave the manchego or parmesan, if using, over the salad. Sprinkle with 1 tbs remaining dukkah and serve immediately.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute manchego for parmesan.
Store it: Keep the remaining dukkah in an airtight container at room temperature for up to 1 week.
Curtis Stone's pear salad with sunflower seed dukkah
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + Cooling time
Ingredients
- 1/4 cup (60ml) white wine vinegar
- 1 tbs maple syrup
- 1/4 cup (60ml) extra virgin olive oil
- 120g pkt Coles Australian Baby Rocket
- 2 William Bartlett pears, finely shaved
- 1 fennel bulb, finely shaved
- 1 shallot, finely shaved
- 50g manchego (optional)
Sunflower seed dukkah
- 1 tbs coriander seeds
- 1 tbs white sesame seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/4 cup (35g) sunflower seeds
Description
After a fresh-tasting salad for Easter lunch? This delicious pear salad is topped with homemade sunflower seed dukkah for added crunch.
Method
Step 1
To make the sunflower seed dukkah, heat a medium frying pan over medium heat. Add the coriander seeds, sesame seeds, cumin seeds and fennel seeds and cook, stirring, for 3 mins or until toasted. Transfer to a plate and set aside to cool. Add the sunflower seeds to the pan. Cook for 3 mins or until toasted. Transfer to a separate plate. Set aside to cool.Step 2
In a clean spice or coffee grinder, pulse coriander seed mixture about 4 times to break up the seeds (don’t blend to a paste). Transfer to a bowl. Stir in the sunflower seeds and 1/4 tsp sea salt flakesStep 3
In a separate bowl, whisk the vinegar and maple syrup. Gradually whisk in the oil and season with salt and pepper. In a large bowl, toss rocket, pear, fennel, shallot and 1 tbs of the sunflower seed dukkah with enough vinaigrette to coat. Season with salt and pepper.Step 4
Arrange salad on a serving platter. Using a vegetable peeler, shave the manchego or parmesan, if using, over the salad. Sprinkle with 1 tbs remaining dukkah and serve immediately.