Pear cheese salad

Pear and cheese is a classic combination. And I decided to have it for a light dinner. The wilted rocket leaves gave a hint of bitterness, one of my favorite flavors cutting through the sweetness and richness of the pear and cheese. The honey and lemon dressing added the tartness to cut through the creamy rich flavors. A play of simple clean flavors made it a great salad.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Serves 2)

2 pears

100g provolone piccante cheese

200g rocket leaves

1tbsp roasted sesame seeds

50g chopped walnuts

1tbsp honey

3tbsp lemon juice

4tbsp butter

1sp cayenne pepper

Salt

METHOD:

1.      Peel and dice the pear. Dice the cheese into small cubes.

2.      Heat 1tbsp of butter. Add the rocket leaves and let them wilt on medium heat.

3.      To make the dressing, melt 3tbsp butter. Add the honey, lemon juice, and cayenne pepper. Bring to boil and quickly remove from heat.

4.      Toss together the pear, cheese, wilted rocket leaves. Add the dressing and seasoning.

5.      Add chopped walnuts and sprinkle with roasted sesame seeds.

Corn and prawn salad

I am not a fan of green salad. However, I find salads interesting when it is a mixture of different tastes, textures and colors. This makes it look very palatable, and interesting. I wished some quick dish that would use the corn that was sitting for some time now, would be healthy, and interesting. And thus came out this colorful salad. The sweet taste of the juicy corn and the saltiness of the prawns with a hint of chili complemented each other. Salad greens and fresh tomato gave a crunchy freshness. The soft creamy mozzarella topped it. Looking at my colorful plate, I couldn’t resist eating and just got time to quickly take a few pictures. The taste was great, an excellent mixture of flavors and textures.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:
(Serves 2)

100g lamb’s lettuce (corn salad)
300g sweet corn seeds
400g prawn (small)
1 medium sized tomato
8 fresh mozzarella balls (small)
Wine vinegar
Salt
Pepper
Chili oil

METHOD:

1. Wash the lamb’s lettuce, dress in wine vinegar and salt.
2. Heat chili oil and sauté the corn seasoned with salt and pepper.
3. In chili oil, fry well the prawns. Season it with salt and pepper at the end.
4. Cut the tomato in slices.
5. Cut the mozzarella balls in half.
6. On serving plate, make a bed of the lamb’s lettuce. Next make a layer of corn. Put on top the tomato slices. Add the fried prawns as last layer. Top with fresh mozzarella balls.