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Roasted pear salad with hazelnuts, cottage cheese and pancetta
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Summer salad with roasted pears, crispy pancetta, and rich cottage cheese.
Ingredients:
  • sea salt
  • 80ml honey
  • 4 firm pears, cut into wedges
  • 1 tsp fennel seeds
  • 60 ml olive oil
  • 40 ml olive oil
  • 125.00 ml hazelnuts
  • 60 ml apple cider vinegar
  • 120 g thick cut piece pancetta, diced
  • 400 g Cottage Cheese Original
  • 50 g feta, crumbled
  • 2 tsp chives, chopped
  • freshly ground black pepper
  • 200 g crisp lettuce leaves
Instructions:
  • Preheat the oven to 180°C (160°C fan-forced) to ensure a perfectly cooked dish.
  • Coat pears and fennel in oil, roast for 25 minutes or until pears are soft. Let cool.
  • Roast hazelnuts and pancetta on separate baking trays until hazelnut skins blister and pancetta is crispy. Drain pancetta on paper towel and remove hazelnut skins before roughly chopping.
  • Mix together cottage cheese, feta, chives, and seasonings. Chill until ready to use.
  • 1. In a frying pan, warm honey until hot and starting to foam, swirling until it darkens in color. Pour the honey into a bowl, then mix in oil and vinegar until well combined.
  • Arrange the lettuce, pears, hazelnuts, and pancetta on plates. Top with dollops of cheese and drizzle with dressing.

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