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Barbeque Pear & Feta Salad

Nutritional Table

We are currently updating the Nutritional Table, this is a work in progress but please be sure to check back in at a later date. If you require urgent assistance with this recipe please contact us.

“Pears are fantastic on the barbeque, try Beurre Bosc or Doyenne Du Comice varieties for both eating and cooking (available Feb - March).”
“Pears are fantastic on the barbeque, try Beurre Bosc or Doyenne Du Comice varieties for both eating and cooking (available Feb – March).”

Ingredients

Serves 4

SALAD INGREDIENTS
  • 2 pears
  • ¼ cup halved pecan nuts
  • ½ cucumber, chopped into large chunks
  • 1 pkt cos lettuce
  • 100 g feta cheese, crumbled
DRESSING INGREDIENTS
  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • 1 tsp MAGGI Green Herb Stock Powder
  • 1 tsp liquid honey
  • 1 bunch fresh parsley leaves, roughly chopped

Instructions

Prep time       Cook time 

  1. Lightly oil and preheat a barbeque hotplate or frying pan.
  2. Cut each pear into eight wedges and slice out the core segments. Grill or fry turning regularly until golden on all sides, about 5-7 minutes
  3. Layer cooked pears onto a serving platter with remaining salad ingredients.
  4. Combine dressing ingredients in a bowl and stir well, alternatively add to a screw top jar and shake vigorously. Toss and dress the salad before serving.


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