Grilled Pear, Rocket and Parmesan Salad
This salad has been added by Tripod Farmers (Grower / producer)
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  • 50ml olive oil
  • 2 slices sourdough loaf, roughly torn
  • 1 garlic clove, crushed
  • 1 sprig rosemary, chopped
  • 1 pear
  • 100g rocket leaves
  • 40g parmesan, shaved
  • Juice of half a lemon


To prepare the pangritata, gently heat the olive oil in a small frying pan and fry sourdough for 10 minutes or until crisp.

Slice pear around the core into thin wedges. Heat a grill pan or BBQ and grill the pear for 3-4 minutes each side.

Place rocket leaves into a bowl and toss with olive oil, lemon juice, a pinch of sea salt, rosemary and garlic.

Layer dressed rocket with grilled pears, parmesan and sprinkle with pangritata to finish. Serve

Additional information

Source:  Tripod Farmers  Melbourne, Australia.

This salad is for 4 people to share.