Louise’s walnut salad

Ingredients

walnuts
rocket or spinach leaves
pear, sliced
parmesan, shaved
extra virgin olive oil
squeeze of lemon

Combine the leaves, pear, parmesan and lastly, the walnuts (to prevent them going soggy). Drizzle with olive oil and squeeze over lemon juice (for taste and to stop the pears browning). Delicious, fulfilling and easy to prepare.

Facebook

Spring is in the air As we emerge from hibernation, move on from hot, hearty meals and spend Saturday night dinners outside, the From Paddock to Plate Recipe Book will make your new season blossom even more! From Paddock to Plate Founder, Louise FitzRoy, has travelled the country documenting beautiful stories about food producers in unique food industries, so you can learn about them while your FP2P creation cooks! 🥣 Find out why these farmers love growing food for you, their tips & tricks, nutritional benefits, and their recipes passed on from generations. Truly a special read. Purchase here: http://www.frompaddocktoplate.com.au/book/ #frompaddocktoplate #feedyourmind

2 days ago

Twitter
  • No Tweets Available
Instagram