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

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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.

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• 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

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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.