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Pear and sesame salad

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Take the top 3 of your seasonal produce and make a salad. The more seasonal the pears, the juicier, so if you're thirsty, you're in for a treat.

I love serving this salad over brunch, white wine in hand! This pear+sesame salad is wonderful served with a side of grilled salmon or paprika rubbed chicken, a good way to enliven your table and a good excuse to light up the bbq! 

 

Super easy
Make in 10 minutes
Serves 3-4 as a side, 2 as a main

  1. Assemble the salad ingredients nicely in a large shallow bowl.
  2. To make the dressing, whisk all of the ingredients together. If you feel it is too thick, add water a teaspoon at a time, mixing and tasting gradually until desired consistency. 
  3. Drizzle the sauce neatly on the salad for your instagram, then mix well, until it coats all of the ingredients evenly. 

 

FOR THE SALAD

  • 2 baby romaine, or 1 baby gem lettuce per person, leaves separated, washed and kept whole
  • A generous handful of curly kale, washed and chopped in bitesize pieces
  • 2 pears, sliced in strips or fingers - I like to keep the skin on
  • A handful of toasted pecan nut halves
  • A generous pinch of black sesame seeds
  • A pinch of coarse sea salt
     

FOR THE HONEY-TAHINI DRESSING

  • 2 tbsp tahini 
  • 2 tbsp honey
  • 1 tbsp rapeseed oil
  • 1 tsp sesame oil
  • 2 tsp lemon juice
  • 1/2 tsp sea salt
  • A pinch of paprika -optional-
     
recipe tip: 
I like to use baby lettuce and keep the leaves whole, just chopped at the base. It makes for a wholesome and more presentable salad bowl, that will impress your friends over brunch. My favorite lettuce is the baby ruby gem :)
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