PEAR, SQUASH AND FENNEL SALAD

Serves 2, prep time: 25 minutes, cooking time: 45 minutes.

Ingredients: 

1/2 Squash, sliced into semi-circles 

1 Pear, sliced into semi-circles 

15g Walnuts 

1 Fennel

2 large handfuls of mixed bitter salad leaves 

6 Tbsp extra virgin olive oil

1 Tbsp white wine vinegar

1 Tbsp runny honey 

1 1/2 Tbsp whole grain mustard 

Salt and pepper 


Method: 

  1. Preheat your oven to 200 degrees Celsius. 

  2. In a baking tray add 3 tbsps of olive oil, the squash, salt, and pepper. Mix everything together and roast for 45 minutes. Make sure to flip the squash half way. 

  3. Thinly slice the fennel.

  4. In a large salad bowl add the squash, fennel, walnuts, salad leaves and pear.

  5. To make the dressing, add the rest of the oil and mustard in a small mug or cup and stir well with a teaspoon. Then add in the vinegar and honey, mix well and season to taste.

  6. Pour the dressing on the salad just before serving.