Roasted pear, fennel & Serrano ham salad

Prep 20 mins | Cook 35-40 mins | Serves 4

4 firm Packham pears, quartered lengthways and cored
1 tbs extra virgin olive oil + extra for drizzling
1 tbs honey
1 tbs caramelised balsamic vinegar
5 thyme sprigs
2 baby fennel bulbs, trimmed
12 thin slices Serrano ham (or use prosciutto)
125g soft goat’s cheese, crumbled

Step 1 Preheat oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper. Arrange pears flesh-side up in the roasting pan. Drizzle with oil, honey and balsamic vinegar and sprinkle with thyme. Season with salt and pepper. Toss pears to coat. Roast pears for 35-40 minutes, tossing occasionally, or until pears are just tender. Remove from heat and set aside to cool to room temperature.

Step 2 Using a V-slicer or sharp knife, very thinly slice fennel and plunge into a bowl of iced water. Stand for 5 minutes then drain and pat dry.

Step 3 Arrange pears on serving plates. Top with fennel, serrano ham (or prosciutto) and goat’s cheese. Drizzle with extra virgin olive oil and serve.

Good for you ... Packham Pears
Packham Pears

A good source of dietary fibre which contributes to normal laxation.

Provide vitamin C, which contributes to the normal functioning of the body’s immune system.

Pears have a low GI (33-41), which means their natural sugars are broken down slowly for absorption into the bloodstream.