Asian Pear Salad
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Prep: 15 mins
Cook: 15 mins
Sticky pears pan-fried with Asian spices are served on a healthy mix of leaf salad and cucumber.
This recipe is a:
See this week's box.
Ingredients you'll need
  • 4 pears
  • 2 large handfuls of baby leaf salad
  • 1 cucumber
  • 2 tbsp tamari
  • 2 tbsp honey
  • 1 lime
  • A thumb of ginger
  • 1 chilli
  • 2 star anise
From your kitchen
  • 1 tsp olive oil
Step by step this way
  • 1.

    Peel and halve your pears. Scoop out the cores with a teaspoon.

  • 2.

    Set a large frying pan over a high heat. Add 1 tsp oil. Add the pears, cut-side down. Cook till just golden.

  • 3.

    Whisk the honey and tamari. Cut a few slices from your chilli. Add the honey, tamari, chilli and the star anise to the pan. Let it bubble up and cook down to form a sticky glaze over the pears. Turn once or twice.

  • 4.

    Remove the pears from the pan. Set aside. Add the lime zest and juice to the pan. Whisk to mop up any of the dark, honeyed pan juices to make a dressing.

  • 5.

    Peel your cucumber. Toss the ribbons of peel with your baby kale. Halve the peeled cucumber lengthwise. Thinly slice. Add to the mix. Toss with the dressing.

  • 6.

    Cap the salad with your sticky pears halves. Finish with a few fresh chilli slices, if you like.