Erin Barwood's Recipe Competition Entry
Pear and Chickpea salad
This is one of my go-to lunches during pear season when I’ve been unprepared and not cooked double for dinner. I inevitably have baby spinach, chickpeas and walnuts in the fridge / cupboard, so all I need to have in the fruit bowl is a pear… and there is a filling, moorish, zesty salad in a few minutes. Just add meat (perhaps lamb) on the side for an even more satisfying meal. This recipe has been adapted from one of Michelle Bridges recipe collections.
Ingredients and method.
Slice up a medium pear. Drain and rinse a tin of chickpeas. Chuck a handful of baby spinach on each plate. If you have it, tear up some parsley and add to the baby spinach. Divide the pear and chickpeas between plates. Brown a small handful of slightly chopped walnuts in a small frypan. Add to the salad while they’re still hot. Combine 1 tablespoon of lemon juice with 1/2 a teaspoon (just a very small dash) of balsamic vinegar. Listen for that crackle as you pour the dressing on top of the hot walnuts. If you take it to work, add the dressing just before you demolish it.