Ingredients

Method

• 100 g Parmesan, grated
• 1 cup verjuice
• 2 pears, peeled
• 70 g wild rocket
• Edible flowers (nasturtiums, onion, lemon verbena, chilli, chive and mustard), to garnish
• ½ cup black olives, pitted
• juice of 1 lemon
• 2 T oive oil
• Sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 180°C. Spoon the grated Parmesan onto a silpad or a baking tray lined with greaseproof paper to make evenly sized circles. Bake for 5 minutes or until golden and bubbling. Remove from the oven and set aside to cool.

Place a small saucepan over a medium to high heat. Add the verjuice and, when simmering, add the pears and cook for 5 to 10 minutes or until pink in colour and slightly softened. Drain and leave to cool.

Scatter the rocket and flowers into a large bowl and top with the pitted olives, Parmesan crisps and pickled pears. Serve with a squeeze of lemon juice and a drizzle of olive oil and season to taste.