Pork, pear & walnut salad

Serves 4

Walnut, dark chocolate & blueberry slice400g dark cooking chocolate
1/2 cup melted coconut oil
2 cups walnuts, roughly chopped
1 cup dried blueberries
1 cup shredded coconut
1 cup chopped walnuts, extra for garnish

Line a 20cm x 30cm lamington tin with baking paper.

Put the dark chocolate and coconut oil in a saucepan and cook on low heat. Stir for 5 minutes, until the mixture is smooth glossy.

Combine walnuts, blueberries and coconut in a large bowl. Add the warm chocolate mixture and stir to combine.

Transfer to the lamington tin, scatter over the extra chopped walnuts, and refrigerate until cool and firm.

Cut into 12 squares or rectangles to serve.

Walnuts contain antioxidants

Walnuts contain antioxidants

Walnuts contain antioxidants