Pork, pear & walnut salad
A delicious summer salad full of health, crunch and delight. Simple to prepare and only 25 calories per serve....
Pork, pear & walnut salad
Serves 4
400g 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.
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A deliciously different pesto made with walnuts and richly-flavored sun-dried tomatoes. You can use this pesto as a dip or spread....
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