Sunday Herald Sun - Stellar - - Delicious On Sunday -


Sea­son the pears. Heat a fry­pan over high heat un­til smok­ing, add oil, then add pears, cut-side down. Cook for 1 minute or un­til dark golden and al­most burnt. Re­move the pears and set aside in a heat­proof bowl. While the pan is still hot, add vine­gar and honey. Stir to com­bine. Pour over the pears and set aside to cool and pickle slightly. Thinly slice the cooled pears, dis­card­ing cores and reserving liq­uid. Ar­range daikon, rocket and pear on a serv­ing platter. Crum­ble over cheese, sprin­kle with se­same seeds and driz­zle with re­served pick­ling liq­uid to serve. NU­TRI­TION • 4G PRO­TEIN • 2G SAT FAT • 21G CARB • 19G SUG­ARS • 70MG SODIUM • 150 CAL (635KJ)

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