Beautiful salad of wild rocket watercress with parmigianno, pear & nuts. YUM!


  • 1 bunch Watercress

  • 1 bunch Wild Rocket

  • 1 Pakham Pears, thinly sliced

  • 50g Pine Nuts, roasted

  • 100g Parmigiano Reggiano, shaved

  • 5ml Aged Balsamic Vinegar

  • 5ml Raspberry Vinegar

  • 10ml Extra Virgin Olive Oil

  • Salt

  • Pepper


  • 1.

    Trim best parts of salads Wash a dry leaves and place in a large mixing bowl, slice pears thinly add to bowl, with roasted pine nuts, and Parmigiano, dress with mixture of balsamic, raspberry vinegar and olive oil, toss and season lightly until coated.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 234kj
  • Fat Total 17g
  • Saturated Fat 5g
  • Protein 11g
  • Carbohydrate 10g
  • Sugar 5g
  • Sodium 355mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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