Pear and burghul salad

Pear and burghul salad

4.0 2 évaluation

Prép. 15min

Total 40min

4 portions

Ingrédients

fine burghul (see Tips)
200 g
sultanas
80 g
boiling water
250 g
red wine vinegar
200 g
caster sugar
1 tsp
pears (approx. 150 g - see Tips)
2
black peppercorns
5
dried bay leaf
1
mustard seeds
1 tsp
star anise
1
salt to season
grapeseed oil
30 g
French mustard
½ tsp
ground black pepper to season
radicchio leaves separated
100 g
pecans roasted and roughly chopped (see Tips)
100 g
Gorgonzola cheese cut into pieces (see Tips)
200 g

Niveau

facile

Infos nut. par 1 portion

Sodium 1857.9 mg

Protides 18.7 g

Calories 3521.3 kJ / 838.4 kcal

Lipides 42.9 g

Fibre 11 g

Graisses saturées 9.7 g

Glucides 89.3 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Meals in a Flash 91 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Summer fruits in mulled cider syrup

Summer fruits in mulled cider syrup

45min

Fennel, freekeh and orange salad

Fennel, freekeh and orange salad

2h 25min

Chia and quinoa tortillas with a trio of dips

Chia and quinoa tortillas with a trio of dips

1h 45min

Slow cooked beans with walnut pesto (TM6)

Slow cooked beans with walnut pesto (TM6)

8h 15min

Apple and cucumber relish

Apple and cucumber relish

10min

Freekeh salad with pickled avocado

Freekeh salad with pickled avocado

25h

Cardamom and lime syrup cake

Cardamom and lime syrup cake

1h 35min

Jewelled quinoa salad

Jewelled quinoa salad

1h 35min

Rainbow bowl

Rainbow bowl

1h 20min

Gin-cured ocean trout salad

Gin-cured ocean trout salad

30h 20min

Raspberry-infused vinegar

Raspberry-infused vinegar

73h 10min

Skinnymixers' Moroccan chicken with preserved lemon and olives

Skinnymixers' Moroccan chicken with preserved lemon and olives

30min