Pear-avocado salad with Roquefort sauce

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
4 5
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 1
  • 4 leaves Rocket salad
  • 50 g Rocket
  • 1/2 (approx. 65 g) Pear
  • 2 teaspoons (5 g each) Lemon juice
  • 1/4 (approx. 75 g) Avocado
  • 10 g Hazelnut flakes
  • 2 discs (15 g each) Wholemeal baguettes
  • 20 g Roquefort cheese
  • 50 g low-fat yoghurt (1,5 % fat)
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Wash and clean the rocket and rocket salad and drain well. Pear wash, quarter, core, cut lengthwise into fine slices and sprinkle with 1 teaspoon lemon juice. Peel the avocado quarters and cut them crosswise into slices. Roast hazelnuts and baguette slices in a pan without fat until golden brown.

  2. 2

    Crumble Roquefort, add to the yoghurt, season with pepper and 1 teaspoon of lemon juice. Arrange rocket salad, rocket, pear and avocado on a plate. Sprinkle with hazelnut leaves and drizzle with Roquefort sauce. Add baguette

Nutrition Facts

KCAL
400 kcal
CARBS
24 g
FATS
27 g
PROTEINS
13 g