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Pear and sesame salad


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. 



  • 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


  • 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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