- 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
- 1 tsp olive oil
Peel and halve your pears. Scoop out the cores with a teaspoon.
Set a large frying pan over a high heat. Add 1 tsp oil. Add the pears, cut-side down. Cook till just golden.
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.
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.
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.
Cap the salad with your sticky pears halves. Finish with a few fresh chilli slices, if you like.