Serves: 6
INGREDIENTS
1 bunch watercress, leaves picked
2 witlof, leaves separated
1 pear, firm but ripe
Honeyed walnuts
¼ cup honey
1 tablespoon soy sauce
pinch cayenne pepper - optional
1 cup walnut halves
½ teaspoon sea salt
Dressing
3 tablespoons walnut or extra virgin olive oil
1 clove garlic, crushed
2 teaspoons grain mustard
2 teaspoons runny honey
2 tablespoons lemon juice
sea salt and freshly ground pepper
METHOD
Preheat the oven to 160°C.
Walnuts: Warm the honey then stir in the soy, cayenne and the walnuts. Spread the mixture out on a lined baking tray. Cook for 15-20 minutes, turning the nuts every 5 minutes, until they are golden and the honey has formed a thick glaze over the walnuts. Remove from the oven and separate the nuts while hot, otherwise they will stick together on cooling. Sprinkle with the salt and leave to cool and harden.
Dressing: Whisk everything together and season with salt and pepper.
To serve: Cut the pear in half and scoop out the core. Slice thinly and toss with half the dressing. Put the salad leaves in a bowl and toss with just enough dressing to lightly coat the leaves. Transfer to a serving bowl and scatter the pears and walnuts over the top. Serve immediately.
Cooks tip: The pear can be substituted with a crisp apple or a nashi pear.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!