Pear, fennel and pomegranate salad recipe

  • Serves 4
  • 10 mins to prepare
  • 191 calories / serving
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  1. Put the sliced pears in a large bowl and cover with a little of the lemon juice to stop them discolouring.
  2. Divide the pears between four plates or arrange on a serving platter, along with the fennel, pomegranate seeds, Parmesan and chives.
  3. In a small bowl, mix the remaining lemon juice and zest with the olive oil and the sugar, stirring until the sugar has dissolved.
  4. To serve, season the dressing to taste and drizzle it over the pear salad. 

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  • Ingredients

  • 2 pears, cored and sliced
  • 1 lemon, juiced and zested
  • 1 fennel bulb, cored and thinly sliced
  • 4 tbsp pomegranate seeds
  • 4 tbsp vegetarian hard cheese or Parmesan shavings
  • 1 tbsp chopped chives
  • 3 tbsp extra-virgin olive oil
  • 3 tsp caster sugar
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  • Energy 795kj 191kcal 10%
  • Fat 12g 18%
  • Saturates 4g 19%
  • Sugars 14g 15%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 14.5g Protein 6.2g Fibre 2.1g


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