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Courgette, Ham and Pear Salad with Pine Nuts

A fresh and delicious salad featuring thin courgette slices, ham, pear wedges, grated hard cheese, pine nuts and pomegranate seeds, enhanced with a dressing and balsamic cream.

MEDIUM 55m
Elapsed Mise en Place

Time

00:00:00

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Prep List
  • 3 pieces Courgette (2-3 mm thin slices)
  • 1 pieces Pomegranate (halve and remove seeds)
  • 60 g Hard cheese, grated
  • 3 tbsp Balsamic cream (for drizzling)
  • 30 g Pine nuts (toasted)
  • 0.75 pieces Lemon, waxed (juice and zest)
  • 150 g Rocket (fresh)
  • 160 g Cured Ham (sliced)
  • 3 pieces Pear (halve and cut into wedges)
  • 12 tbsp Oil (for frying and baking)
  • 0 to taste Salt
  • 0 to taste Pepper
  • 1 pinch Sugar (for dressing)
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#1 T-0m
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Cut off the ends of the courgettes. Slice or shave the courgettes into 2-3 mm thin slices. Place the slices on a baking tray lined with parchment paper, drizzle with 1 tbsp oil (for 4 servings, adjust accordingly for other servings), and season with salt and pepper. Bake for about 10-15 minutes until soft and starting to brown. (Preheat the oven to 220 °C conventional heat.)

Duration: 20m

#2 T-20m

Cut the pear into eighths and remove the core. Halve the pomegranate, gently squeeze each half around, and hold over a small bowl. Tap the outside with a spoon to release the seeds. Wash the lemon in hot water, zest it, and quarter it.

Duration: 10m

#3 T-30m

Cut the slices of cured ham lengthwise in half and wrap each piece around a pear wedge.

Duration: 5m

#4 T-35m

Toast the pine nuts in a large pan without fat for 2-3 minutes until fragrant. Watch carefully as pine nuts burn quickly. (Be careful not to burn them.)

Duration: 5m

#5 T-40m

In a large bowl, whisk together 2 tbsp oil (for 2 servings, 4 tbsp for 4 servings), the juice of 1-2 lemon quarters, salt, pepper and a pinch of sugar to make a dressing. Just before serving, marinate the rocket in the dressing. Warm 1 tbsp oil in a pan over medium heat. Fry the ham-wrapped pear wedges for 3-4 minutes all around until the ham is crispy.

Duration: 10m

#6 T-50m

Arrange the courgette slices in circles on plates. Drizzle with some dressing and balsamic cream. Sprinkle with grated hard cheese, toasted pine nuts and a pinch of lemon zest. Pile the marinated rocket in the centre. Place the ham pear wedges on top and garnish with pomegranate seeds.

Duration: 5m

Done When

Recipe completed