This delicious main-meal salad has plenty of crunch
(6 votes)
Cook: 25 Mins
Serves: 2
Price: £1.84 per serving
Nutritional Information
Each 284g serving contains
Energy
1866kj
446kcal
1866kj
446kcal
22%
Fat
31.0g
31.0g
High
44%
44%
Saturates
3.4g
3.4g
Med
17%
17%
Sugars
12.2g
12.2g
High
14%
14%
Salt
0.80g
0.80g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
657kj/157kcal
Typical energy values per 100g:
657kj/157kcal
Ingredients
3tbsp rapeseed oil, plus 1tsp for frying
1tbsp white wine vinegar
2tsp Dijon mustard
1tsp clear honey
50g bread cubes
1-2 cloves garlic, finely chopped
25g walnut halves
190g bag mixed baby leaf salad
1 small pear, quartered, cored and sliced
1 Extra Special British Duck Breast Steak, cut into thick strips
Method
1
Mix together 2tbsp of the rapeseed oil with the vinegar, mustard and honey. Season, stir well and set aside.
2
To make croutons, gently fry the bread and garlic in 1tbsp of the rapeseed oil until golden and crisp. Set aside.
3
Add the walnuts to the pan and cook, stirring frequently, for 1-2 mins until toasted. Cool slightly then roughly chop. Add to the baby leaf salad in a serving bowl.
4
Cook the pear in a griddle or frying pan with 1tsp rapeseed oil for 3-4 mins, turning over once or twice until golden. Add to the salad.
5
Cook the duck breast in the griddle pan for 3-5 mins, turning over once. Add to the salad with the dressing and toss well before serving.