Get away from humdrum fruit salads with this delicious twist on a classic that artfully combines salad leaves, nuts and pears for a spectacular result.

People :

6

Preparation time :

20 min

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 1 conference pear
  • 1 pack rocket
  • 200 gr. tofu
  • 80 gr. dried cherries
  • 2 teaspoons chopped thyme
  • 50 gr. roasted cashew nuts
  • 2 teaspoons salt
  • ¼ cup olive oil
  • 3 tablespoons white wine vinegar
  • Pepper
Preparation
  1. Preheat oven to 180 º C.
  2. Dice the tofu and place on a baking tray with a little olive oil to prevent sticking.
  3. Bake until the edges begin to brown.
  4. Blend together the cashews, oil, vinegar, thyme and salt and set aside this vinaigrette at room temperature until just before serving.
  5. Peel the pears and cut into strips.
  6. In a bowl, place the rocket, cherries, baked tofu and add a generous splash of vinaigrette.
  7. Spoon a handful of salad onto a plate and place strips of pear on top.
  8. Add to the salad a pinch of pepper to give a spicy touch to the salad.

Additional information

People :

6

Preparation time :

20 min

Difficulty:

Easy