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Summer salads and what our parents made us eat

Chef Matt Leahy joins Chris Ilsley to talk about great summer salads, and foods your parents made you eat. Here’s tonight’s recipe:

Pear, Pomegranate, Brussel Sprout Salad

INGREDIENTS:

Dressing

2 tablespoon Extra Virgin Olive Oil

2 tablespoon apple cider vinegar

1 tablespoon maple syrup

Salad

4 cups blanched cooled shaved brussel sprouts

2 Pears, sliced and cored

1 Pomegranate deseeded

2 tablespoons toasted walnut

100g gorgonzola

Chives, to garnish

METHOD:

Dressing

Combine all dressing ingredients in a bowl and season.  Whisk to combine, set aside

Salad

Combine Brussel sprouts, pears, pomegranate & walnuts in a bowl, toss to combine. Crumble over gorgonzola, drizzle with dressing, sprinkle chives and serve

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