Parmesan and pomegranate salad
SERVES 4
Preparation 15 minutes
Cooking None
3 pears, peeled, cored and thinly sliced
a third of the seeds from a pomegranate
4 handfuls of rocket leaves
juice of 1 lemon
3 tbsp of olive oil
salt and pepper
100g Parmesan cheese
Wash and dry the rocket leaves and place in large bowl. Whisk the olive oil and the lemon juice, then toss the rocket leaves in the dressing. Season to taste.
Share the pear slices across the four plates. Use the potato peeler to shave Parmesan over the salad. Garnish each plate with the pomegranate seeds and serve.
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