Ingredients

Method

• 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

Ingredients

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.

Find more salad recipe here

Photographs: Jan Ras 
Production: Amy Ebedes-Murray 
Food assistant: Bianca Jones