Coriander and Pear Salad Recipe

  
 

Fruits Dessert Recipe - Coriander and Pear Salad

Ingredients

  • 4 ripe Asian pears

  • 1 bunch watercress

  • 1/2 lb ( 225g) cheery tomatoes

  • 1/2 cup (125ml) chopped fresh coriander leaves

  • 1/2 bunch green onions, slivered

  • 2 tbsp (30ml) chives, snipped

Dressing :

  • 1/2 cup (125ml) olive oil

  • 3 to 4 tbsp (45-60ml) lemon juice

  • 2 tsp (10ml) Dijon mustard

  • 1 clove garlic, peeled and crushed with a pinch salt

  • freshly ground black pepper

Method:

  1. Peel, halve and core pears. Slice lengthwise. Arrange in a salad bowl lined with watercress. On top, scatter tomatoes, coriander, green onions and chives.

  2. TO PREPARE DRESSING: Place all ingredients in a small bowl. Whisk together until combined. Pour over salad. Lightly toss just before serving.

  • lbs (1.5kg) boned shoulder or leg of lamb, trimmed and cubed

  • 1/2 cup (125ml) all-purpose flour

  • salt and freshly ground black pepper, to taste

  • 6 tbsp (90ml) butter

  • 2 green apples, peeled, cored and sliced

  • 2 onions, peeled and chopped

  • 1 tomato, quartered

  • 2 cloves garlic, crushed

  • 2 to 3 tbsp (30-45ml) curry powder

  • 1 3/4 cups (440ml) stock or water

  • 3 tbsp (45ml) sultanas or raisins

  • 3 tbsp (45ml) shredded coconut

  • 1 tsp (5ml) brown sugar

  • grated rind and juice o f1/2 lemon

  • 1 tbsp (15ml) flaked almonds

Method:

  1. Toss meat in flour combined with salt and pepper, Shake off excess.

  2. Melt butter in a large pan. Add meat. Brown well. Remove from pan and set aside.

  3. Add apples, onions, tomato, garlic and curry powder to pan. Cook for 2 to 3 minutes. Pour off any excess fat.

  4. Stir stock into pan with all remaining ingredients except almonds. Return meat to pan. Simmer, covered, for 2 hours or until meat is tender. Stir in almonds.