Okay, skip to the end if you are just after the roasted pear salad. I was back into chemo on 3rd January so we made the most of the few days beforehand with a family New Years Day and Chris' birthday lunch.
Summer is all about stone fruits and berries. Here in Australia they.are.the.best.
For the family lunch I dipped some in dark chocolate which I had tempered in the Thermomix. So easy.
There were platters of meat and Crystal Bay prawns, the only seafood I will buy from a supermarket.
....and salads made with tiny beetroot heads roasted in olive oil and a sprinkling of salt, then tossed through with some vine ripened tomatoes.
Once chemo kicked in I couldn't have cared less about food. I've taken up rag knitting. Hopefully it will make the chemo days pass quickly.
I promised you a Pear Salad so from the files here it is. After much experimenting over autumn and winter, with roasted pear as the base and various cheeses, nuts and sweeteners here is my favourite.
WARM ROASTED PEAR SALAD (quantities will depend on amount of people being served)
INGREDIENTS
- ripe firm pears
- olive oil
- Salt flakes ( I use Maldon)
- feta cheese
- maple roasted walnuts. I used this recipe and omitted the sesame seeds. The nuts can burn easily so watch them constantly and keep checking they don't overcook.
METHOD
- Preheat oven to 180C (350F)
- Cut pears in half,remove core, place in a baking dish
- Sprinkle pears with a few drops of olive oil and salt.
- Roast until pears are cooked thru and slightly caramalised on edges, about 20 minutes.
- Remove from oven, scatter some crumbled feta cheese over and top with some candied walnuts.
