Poached Pear and Fig Salad with Caramelised Walnuts
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Recipes
Poached Pear and Fig Salad with Caramelised Walnuts
Updated December 2023 | 2 min read
Words by Dr Catherine Itsiopoulos
A modern Mediterranean salad that combines fresh figs, poached pear and leafy greens, topped with caramelised walnuts that are rich in plant omega-3 fats.
Serves 2
Ingredients
Poached Pears
- 2 brown or green pears, quartered
- 1.5 cups (375mL) sweet white wine, such as Moscato
- Ground nutmeg
Salad
- 1x 60g bag of mixed lettuce leaves
- Small handful of rocket leaves
- 200g broccolini
- 1 tbsp pitted Kalamata olives
- 2 tbsp toasted or caramelised walnuts
- 4 fresh figs, quartered
- 2 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- Sea salt and freshly ground black pepper
- 20g blue cheese, crumbled
Method
- Put the pears and wine in a saucepan over high heat. Add a few pinches of nutmeg, then bring to the boil. Once boiling, reduce the heat to low and simmer for 30 minutes. Carefully remove the pears using a slotted spoon and set aside.
- Divide the salad leaves, broccolini, olives, walnuts and figs between two serving plates. Arrange the poached pears on top of each salad, then drizzle with the olive oil and apple cider vinegar, and season with salt and pepper to taste. Crumble the blue cheese on top before serving.
Images and text from The Heart Health Guide by Dr Catherine Itsiopoulos. Pan Macmillan RRP $34.99.
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IMPORTANT INFORMATION
* Must have held hospital cover that covers joint replacement surgery for 2 months, have knee or hip osteoarthritis and a Body Mass Index of 28 and above. Clinical eligibility applies. See hcf.com.au/hwfl
^ Must have hospital cover, multiple lifestyle risk factors (e.g. smoking, physical inactivity, poor nutrition) and a Body Mass Index of 28 and above. Clinical eligibility applies. See hcf.com.au/hwfl
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