Cheese recipes
15 minutes
Lamb shank pie with pear-and-walnut salad
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Lamb shank pie with pear-and-walnut salad
4
Easy
15 minutes
15 minutes
Ingredients
- 1 Woolworths Our Best Ever free-range lamb shank pie, cooked according to package instructions For the candied walnuts:
- 2 T water
- 65 g sugar
- 50 g walnuts, toasted
- salt, to taste For the salad
- 1 pack Woolworths baby gem lettuce, quartered lengthways keeping the root on
- olive oil, for drizzling
- sea salt and freshly ground black pepper, to taste
- 1 pear, thinly sliced
- 100 g Woolworths Botham\'s Cremezola blue cheese, diced
- 1 pack Woolworths Radicchio heads, chopped (optional) For the miso dressing, mix:
- 20 g Woolworths miso paste
- 2 T rice wine vinegar
- 2 t honey
- 3 T olive oil
- black pepper, to taste
Method
1 To make the candied walnuts, place the water and sugar in a saucepan over a high heat, bring to the boil, then cook until reduced to an amber caramel, without stirring.
2 Remove from the heat, then add the toasted walnuts and mix well. Pour onto wax or parchment paper and season with salt. Once cool, break into small pieces.
3 To make the lettuce, preheat a griddle pan or braai until very hot. Toss the lettuce in a little olive oil, then season. Char the lettuce on the cut sides; this should take around 3–5 minutes.
4 Place the lettuce in a large mixing bowl with chopped radicchio. Dress immediately with the miso dressing, then add the pear and blue cheese. Place on a platter and top with the candied walnuts. Serve with the pie.
Cook’s note: Make 4 times the amount of the miso dressing, it will last in the fridge for at least 2 weeks and will elevate any salad. It’s also delicious with grilled fish.
Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones