Pear & beetroot salad
READY IN 90 minutes SERVES 4
Choose a cheese to your taste. Good options are feta, a blue or a brie. If you like, sprinkle chopped walnuts, almonds, brazil nuts or pumpkin seeds over the top to finish. If your pears are not yet ripe, add them to the oil, vinegar, water and sugar simmering step.
3-4 pears 4-6 small-medium beetroot ¼ cup olive oil ¼ cup balsamic vinegar ¼ cup water 150-200g soft cheese 5-6 fresh basil leaves 1 tbsp brown sugar 3-4 cups salad greens
Gently boil the beetroot covered in water for 30-40 minutes until cooked. Cool and remove skin by rubbing, then chop into bite-sized pieces. Bring the oil, vinegar and water to simmer and add the sugar. Simmer for 20-30 minutes to reduce by half. Peel, core and coarsely chop the pears into bite-sized pieces. Wash the greens as required and drain dry. Line the serving bowl with the greens. Mix the pears, beetroot and cheese together in a bowl then place on top of the greens. Tear the basil leaves into small pieces and garnish the salad. Drizzle the oil/vinegar/ water mix over the salad and serve.
Jenny Somervell ran her own specialist herb nursery. She now tends a half-acre herb garden, and she and husband Ken love to undertake cooking experiments.