Chicory, pear and macadamia salad recipe

  • Serves 6
  • 10 mins to prepare and 10 mins to cook
  • 310 calories / serving
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Chicory, pear and macadamia salad HERO

Preheat oven to gas 6, 200°C, fan 180°C. Place the macadamia nuts on a roasting tray and roast in the oven for 5-7 minutes until golden. Set aside to cool, then chop or place in a small plastic bag and crush with a rolling pin.

To make the dressing, mash Gorgonzola in a bowl with a fork. Stir in the vinegar and olive oil until the dressing is fairly smooth. Season to taste.

Arrange the chicory on plates and then top with the parsley leaves and pear slices. Spoon over the cheese dressing, then garnish with the crushed macadamia nuts and finish with a little freshly ground pepper.

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  • Ingredients

  • 100g (3½oz) macadamia nuts
  • 2 heads of chicory, sliced
  • small handful flat-leaf parsley leaves
  • 2 ripe pears, cored, sliced into wedges and dressed with juice of ½ lemon
  • For the dressing

  • 150g (5oz) Gorgonzola or other strong blue cheese
  • 3tbsp white wine vinegar
  • 4tbsp extra-virgin olive oil
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  • Energy 1279kj 310kcal 16%
  • Fat 27.1g 39%
  • Saturates 7.9g 40%
  • Sugars 8.9g 10%
  • Salt 3.4g 56%

of the reference intake
Carbohydrate 10.8g Protein 6.7g Fibre 5.5g


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