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Orange and pine nut salad with pesto and parmesan crisps
Serves 1
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
For the parmesan crisps100g/3½oz parmesan, gratedFor the pesto50g/1¾oz basil50g/1¾oz pine nuts, toasted 25g/1oz parmesan1 clove garlic4 tbsp olive oilsalt and freshly ground black pepperFor the salad½ banana shallot, sliced1 orange, peeled and segmented100g/3½oz bunch watercress50g/1¾oz pine nuts, toasted
Method
1. Preheat the oven to 200C/400F/Gas 6.2. To make the parmesan crisps, place the parmesan in four equal piles, spread well apart, onto a non-stick baking sheet. Place into the oven to bake for three minutes, until golden.3. Remove from the oven and place onto a cool surface for two minutes. The crisps will become brittle. Gently lift away and place in a bowl to serve.4. To make the pesto, place all of the pesto ingredients into a food processor and blend until smooth.5. To make the salad, place the shallot, orange, watercress and pine nuts in a large bowl and mix together well.6. To serve, drizzle the pesto over the salad and serve the parmesan crisps alongside.
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