Pear Prawns Green Bean & Bocconcini Salad

PEAR, PRAWNS, GREEN BEAN & BOCCONCINI SALAD, SALSA VERDE

Preparation time: 15 minutes
Cooking time: 3 minutes for the beans
Serves 4

200g firm green pear, stem removed and cored
1 100g bag mixed lettuce leaves
280g cooked King Prawns, completely peeled and vein removed and cut into bite size pieces
12 green beans, trimmed cut into 4 cm pieces, blanched and chilled
20g bocconcini, sliced
¾ cup sourdough croutons

For the 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

Method:

1. Cut the pear/s into fine slices.

2. On individual plates, layer on equal amounts of the leaves, pear slices, prawn pieces, green beans and bocconcini. Alternatively, you can put all ingredients into a large salad bowl and toss with the salsa verde.

3. 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. Drizzle over the salad ingredients or serve separately - top with the croutons