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 - 75ml
Pecan Nuts - 10g
Mustard Dressing - 20ml
Spring Onion - 1
Green Leaves - 20g
Pear - 1
Free-range Beef Biltong - 50g
Bocconcini Balls - 4
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 - 150ml
Pecan Nuts - 20g
Mustard Dressing - 40ml
Spring Onion - 1
Green Leaves - 40g
Pear - 1
Free-range Beef Biltong - 100g
Bocconcini Balls - 8
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 - 225ml
Pecan Nuts - 30g
Mustard Dressing - 60ml
Spring Onions - 2
Green Leaves - 60g
Pears - 2
Free-range Beef Biltong - 150g
Bocconcini Balls - 12
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).
Quinoa - 300ml
Pecan Nuts - 40g
Mustard Dressing - 80ml
Spring Onions - 2
Green Leaves - 80g
Pears - 2
Free-range Beef Biltong - 200g
Bocconcini Balls - 16
Woolies Products in this dish
