Pear, Prawns, Green Bean & Bocconcini Salad, Salsa Verde
Serves 4
Ingredients
- 200 g firm green Pear stem removed and cored
- 100 g bag of mixed Lettuces
- 280 g cooked King Prawns completely peeled and vein removed and cut into bite-size pieces
- 12 green beans trimmed and cut into 4 cm pieces, blanched and chilled
- 20 g bocconcini sliced
- ¾ cup Sourdough Croutons
For the Salsa
- 1 cup tightly-packed Parsley
- 20 g pickled gherkins roughly chopped
- 20 g Capers
- 1 Clove chopped Garlic
- 1 tablespoon Olive Oil
- 2 - 3 tablespoons Lemon Juice
- Ground black Pepper to taste
Croutons
- 4 Slices day old sourdough bread cut into 1.5cm thick slices, sprayed with Alfa One Rice Bran oil
Method
- Cut the pear/s into fine slices.
- On individual plates, layer on equal amounts of the leaves, pear slices, prawn pieces, green beans and bocconcini. Alternatively, you can put all ingredients into a large salad bowl and toss with the salsa verde.
- Make the salsa by putting the parsley, gherkins, capers and garlic into a food processor and work for 30 seconds; add the oil, juice and pepper and work until smooth and runny. Drizzle over the salad ingredients or serve separately – top with the croutons.
Croutons
- Cut the bread into 2cm squares. Place into a non-stick frying pan and spray with oil. Put onto medium heat and toss to colour and crisp – you need to keep the croutons moving; alternatively you can use the oven to dry and brown the croutons.
- Tip onto a kitchen towelling lined plate and cool – store in airtight container.
- Note: Makes 4 serves
Notes & Tips
Nutritional information
Amounts per serve
Energy (kJ) 800
Protein (g) 17
Total Fat (g) 8
Saturated Fat (g) 1.5
Total Carbohydrate (g) 10
Sugars (g) 6
Fibre (g) 3
Sodium (mg) 430
G.I. Low
