Roasted pear salad with hazelnuts, cottage cheese & pancetta
prep time 30 minutes. cooking time 25 minutes
Ingredients
5 firm pears, cut into wedges
1 1/4 tsp fennel seeds
50ml olive oil
100g hazelnuts
150g piece thick cut pancetta, diced
500g Bulla Cottage Cheese (Original)
60g feta, crumbled
2 1/2 tsp chopped chives
sea salt & freshly ground black pepper
250g crisp lettuce leaves
dressing
100ml honey
75ml olive oil
75ml apple cider vinegar
Cooking Directions
- Preheat oven to 180°C (160°C fan-forced).
- Toss pears and fennel with oil, bake for 25 minutes or until pears are tender. Set aside.
- Place hazelnuts and pancetta onto separate baking trays and roast until skins are blistering on nuts and pancetta is crisp, draining excess fat on paper towel. Rub skins from hazelnuts and roughly chop.
- Combine cottage cheese with feta, chives and seasonings. Refrigerate until required.
- For the dressing: heat honey in a frying pan until hot and starting to foam, swirl around until colour darkens. Remove from heat and pour into a bowl. Add oil and vinegar, mixing well.
- Assemble lettuce, pears, hazelnuts and pancetta onto serving plates. Dollop spoonfuls of cheese over salad and drizzle with dressing.
Ingredients
5 firm pears, cut into wedges
1 1/4 tsp fennel seeds
50ml olive oil
100g hazelnuts
150g piece thick cut pancetta, diced
500g Bulla Cottage Cheese (Original)
60g feta, crumbled
2 1/2 tsp chopped chives
sea salt & freshly ground black pepper
250g crisp lettuce leaves
dressing
100ml honey
75ml olive oil
75ml apple cider vinegar