A pear pairing with salty biltong, delicately creamy bocconcini halves, toasted pecans, and fluffy quinoa. Pour over the must-have-on-every-salad mustard dressing and all you have to do now, Chef, is savour every bite of this unforgettable salad!
Pear, Biltong & Bocconcini Salad
Pear, Biltong & Bocconcini Salad
with toasted pecan nuts & a mustard dressing
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Bocconcini Balls
- Free-range Beef Biltong
- Green Leaves
- Mustard Dressing
- Pear
- Pears
- Pecan Nuts
- Quinoa
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Blender
Quinoa
Place the rinsed Quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOASTED PECAN NUTS
Place the chopped pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
Add the mustard dressing, the sliced spring onion whites, 30ml of olive oil, a sweetener, and seasoning to a blender. Pulse until smooth. Add a splash of water to loosen (if necessary).
CAN’T MATCH THIS
In a bowl, combine the cooked Quinoa, the shredded green leaves, and the pear matchsticks.
SENSATIONAL SALAD
Plate up the Quinoa salad. Top with the pear slices, the biltong, and the halved bocconcini balls. Sprinkle over the toasted pecans. Garnish with the spring onion greens and drizzle over the mustard dressing (to taste).
Quinoa
Place the rinsed Quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOASTED PECAN NUTS
Place the chopped pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
Add the mustard dressing, the sliced spring onion whites, 60ml of olive oil, a sweetener, and seasoning to a blender. Pulse until smooth. Add a splash of water to loosen (if necessary).
CAN’T MATCH THIS
In a bowl, combine the cooked Quinoa, the shredded green leaves, and the pear matchsticks.
SENSATIONAL SALAD
Plate up the Quinoa salad. Top with the pear slices, the biltong, and the halved bocconcini balls. Sprinkle over the toasted pecans. Garnish with the spring onion greens and drizzle over the mustard dressing (to taste).
Quinoa
Place the rinsed Quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOASTED PECAN NUTS
Place the chopped pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
Add the mustard dressing, the sliced spring onion whites, 90ml of olive oil, a sweetener, and seasoning to a blender. Pulse until smooth. Add a splash of water to loosen (if necessary).
CAN’T MATCH THIS
In a bowl, combine the cooked Quinoa, the shredded green leaves, and the pear matchsticks.
SENSATIONAL SALAD
Plate up the Quinoa salad. Top with the pear slices, the biltong, and the halved bocconcini balls. Sprinkle over the toasted pecans. Garnish with the spring onion greens and drizzle over the mustard dressing (to taste).
Quinoa
Place the rinsed Quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
TOASTED PECAN NUTS
Place the chopped pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
Add the mustard dressing, the sliced spring onion whites, 120ml of olive oil, a sweetener, and seasoning to a blender. Pulse until smooth. Add a splash of water to loosen (if necessary).
CAN’T MATCH THIS
In a bowl, combine the cooked Quinoa, the shredded green leaves, and the pear matchsticks.
SENSATIONAL SALAD
Plate up the Quinoa salad. Top with the pear slices, the biltong, and the halved bocconcini balls. Sprinkle over the toasted pecans. Garnish with the spring onion greens and drizzle over the mustard dressing (to taste).
Frequently Asked Questions
What is the preparation time for Pear, Biltong & Bocconcini Salad?
The preparation time for Pear, Biltong & Bocconcini Salad with toasted pecan nuts & a mustard dressing is between 20 and 35 minutes.
What is the total time required to make Pear, Biltong & Bocconcini Salad with toasted pecan nuts & a mustard dressing?
The total time required to make Pear, Biltong & Bocconcini Salad with toasted pecan nuts & a mustard dressing is between 40 and 55 minutes.
How many servings does Pear, Biltong & Bocconcini Salad provide?
4 servings
What are the main ingredients in Pear, Biltong & Bocconcini Salad?
Beef, Bocconcini Balls, Free-range Beef Biltong, Green Leaves, Mustard Dressing, Pear, Pears, Pecan Nuts, Quinoa, Spring Onion, Spring Onions
What is the nutritional information of Pear, Biltong & Bocconcini Salad?
Calories: 733, Carbs: 75 grams, Fat: grams, Protein: 49.1 grams, Sugar: 21.7 grams, Salt: 927 grams
How do I prepare Pear, Biltong & Bocconcini Salad?
QUINOA: Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. TOASTED PECAN NUTS: Place the chopped pecan nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. DRESSING: Add the mustard dressing, the sliced spring onion whites, 60ml of olive oil, a sweetener, and seasoning to a blender. Pulse until smooth. Add a splash of water to loosen (if necessary). CAN’T MATCH THIS: In a bowl, combine the cooked quinoa, the shredded green leaves, and the pear matchsticks. SENSATIONAL SALAD: Plate up the quinoa salad. Top with the pear slices, the biltong, and the halved bocconcini balls. Sprinkle over the toasted pecans. Garnish with the spring onion greens and drizzle over the mustard dressing (to taste).
What should be prepared from my kitchen to make Pear, Biltong & Bocconcini Salad?
Beef, Bocconcini Balls, Free-range Beef Biltong, Green Leaves, Mustard Dressing, Pear, Pears, Pecan Nuts, Quinoa, Spring Onion, Spring Onions
How many calories does Pear, Biltong & Bocconcini Salad have?
733 calories
How much fat content does Pear, Biltong & Bocconcini Salad have?
grams
Woolies Products in this dish
