Roasted pear salad with hazelnuts, cottage cheese & pancetta
Ingredients
for the salad
- 4 firm pears, cut into wedges
- 1 tsp fennel seeds
- 40mL olive oil
- 1/2 cup hazelnuts
- 120g thick cut piece pancetta, diced
- 400g Bulla Cottage Cheese, Original
- 50g feta, crumbled
- 2 tsp chives, chopped
- sea salt & freshly ground black pepper
- 200g rocket leaves
for the dressing
- 80mL honey
- 60mL olive oil
- 60mL 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 Bulla Cottage Cheese, Original 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 cottage cheese mix over salad and drizzle with dressing.
Ingredients
for the salad
- 4 firm pears, cut into wedges
- 1 tsp fennel seeds
- 40mL olive oil
- 1/2 cup hazelnuts
- 120g thick cut piece pancetta, diced
- 400g Bulla Cottage Cheese, Original
- 50g feta, crumbled
- 2 tsp chives, chopped
- sea salt & freshly ground black pepper
- 200g rocket leaves
for the dressing
- 80mL honey
- 60mL olive oil
- 60mL apple cider vinegar