Croutons- 4 slices day old sourdough sliced bread, in 1.5cms thick slices approximately
- Alfa One rice bran oil spray
Salsa- 1 tightly packed cup parsley
- 20g pickled gherkins, roughly chopped
- 20g capers
- 1 clove chopped garlic
- 1 tablespoon olive oil
- 2-3 tablespoons lemon juice
- Ground black pepper to taste
Salad- 200g firm green pear, stem removed and cored
- 100g mixed lettuce leaves
- 280g cooked king prawns, completely peeled and vein removed and cut into bite size pieces
- 12 green beans, trimmed cut into 4cm pieces, blanched and chilled
- 20g bocconcini, sliced
- 3/4 cup sourdough croutons
| Croutons- Cut the bread into 2cm squares. Place into a non-stick frying pan and spray with oil
- Put onto medium heat and toss to colour and crisp - you need to keep the croutons moving; alternatively you can use the oven to dry and brown the croutons. Tip onto a kitchen towelling lined plate and cool
Salsa- Make the salsa by putting the parsley, gherkins, capers and garlic into a food processor and work for 30 seconds; add the oil, juice and pepper and work until smooth and runny. Set aside
Salad- Cut the pears into fine slices. On individual plates, layer on equal amounts of the leaves, pear slices, prawn pieces, green beans and bocconcini
- Drizzle the salsa verde over the salad ingredients or serve separately on the side
- Alternatively, you can put all ingredients into a large salad bowl and toss with the salsa verde
- Top with the croutons
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