This pretty autumn salad is low in kilojoules but full of flavour.
Ingredients
- 2 witlof, leaves separated
- 50g baby rocket leaves
- 1 pear, quartered, thinly sliced
- 100g Asiago cheese, crumbled
- 100g thin prosciutto
- 2 tablespoons walnuts, toasted
- 1 tablespoon red wine vinegar
- 2 teaspoons mild honey
- 2 tablespoons extra virgin olive oil
- 4 slices good-quality sourdough bread
- 1/2 garlic clove
Method
- Step 1Combine the witlof, rocket, pear, cheese, prosciutto and walnuts in a large serving bowl. Whisk vinegar, honey and 1 tbs of the oil in a small bowl. Season.
- Step 2Heat a chargrill over medium-high heat. Brush both sides of bread with remaining oil. Cook, turning, for 3-4 minutes or until charred and toasted. Quickly rub cut side of garlic over 1 side of bread. Season with sea salt.
- Step 3Drizzle dressing over witlof mixture. Serve with bread.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1701 kj
Energy
25g
Fat Total
8g
Saturated Fat
7g
Fibre
20g
Protein
24g
Carbs (total)
All nutrition values are per serve
Notes
Asiago is a mild cheese – find it at the gourmet cheese section of the supermarket.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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