- 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
Source: Tripod Farmers Melbourne, Australia.
This salad is for 4 people to share.