Home » Recipes » Veg recipes » Spicy Pear, Seed, and Bean Salad
SPICY PEAR, SEED, AND BEAN SALAD
Calories: 200 Kcal
Preparation time: 20 min
Difficulty: easy
Cost: low
Ingredients Serves 4:
A knife tip of freshly chopped Habanero Red Savina
1 tablespoon pumpkin seeds
1 tablespoon sesame seeds
1 tablespoon sunflower seeds
1 lemon
2 pears
16 lettuce leaves
100 g boiled beans
Extra virgin olive oil
Salt
Instructions
Preparation of Spicy Oil: Take a knife tip of freshly chopped Habanero Red Savina and mix it with 1 generous tablespoon of extra virgin olive oil. Adjust the oil according to the chili's strength and your taste. Let it marinate for at least 30 minutes.
Toasting the Seeds: In a thick-bottomed pan, gently toast the pumpkin, sunflower, and sesame seeds over low heat for 3-4 minutes, stirring continuously. Once ready, let them cool.
Preparing the Pears: Squeeze the lemon juice. Thoroughly wash and dry the pears. Without peeling, halve them, remove the seeds, and slice them lengthwise. Immediately season with lemon juice, a pinch of salt, and the previously prepared chili oil.
Preparing the Salad: Wash and slice the lettuce leaves. Arrange them in four bowls or plates. Surround with the seasoned pear slices. Use the remaining juice to further dress the salad, adding a bit more oil and a pinch of salt.
Adding the Beans and Seeds: Sprinkle the boiled beans and toasted seeds over the salad.
Presentation: Serve the salad and gently mix all ingredients to blend the flavors.
