Recipe for Blue Rock Cheese Salad with tenderstem broccoli, baby spinach and crispy, sweet pears
200g tenderstem broccoli
1 tsp Dijon mustard
1 tbsp white wine vinegar
1 sachet honey
4 tbsp olive oil (from your pantry, for the vinaigrette)
150g red spinach
150g baby spinach
1 red onion – slice thinly
80g blue rock cheese – crumble
4 pita breads
butter (from your pantry)
olive oil (from your pantry)
salt & black pepper (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Walnuts: Place the walnuts on a baking tray and roast them in the oven for 7-8 minute until lightly golden. Remove from the oven and set aside.
Tenderstem broccoli: Place a large pan on medium-high heat and add a knob of butter. Wait for the butter to melt, then add the tenderstem with a splash of water and cook for 2-3 minutes until bright green and cooked, but with a slight bite. Season with salt and pepper, remove from the pan and set aside.
Vinaigrette: Mix together the Dijon mustard, white wine vinegar and honey and whisk in the olive oil (see quantity above for the vinaigrette). Season with salt and pepper to taste.
Salad: In a bowl, mix together the red spinach, baby spinach, tenderstem broccoli and red onion. Slice the pears thinly and add to the salad. Dress with the vinaigrette, mix well and add the blue rock cheese and roasted walnuts.
Pita bread: Toast the pitas in the oven for 5 minutes until golden and toasted. Or pop them in a toaster. Remove from the oven or the toaster and cut them into slices.
Serve the warm pita breads with the salad.