Crisp and juicy South African apples add a refreshing flavour to this deliciously decadent salad.

Serves: 2
Preparation time: 10 minutes
Cooking time: 5 minutes

 

2 generous handfuls mixed salad leaves
200g smoked salmon
2 fresh figs, sliced
20g butter
1 South African Pink Lady apple, cored and thinly sliced
30g pecan halves
1tsp caster sugar
Pinch of sea salt flakes
Chopped flat leaf parsley, to garnish

Dressing:

1tbsp olive oil
1tbsp lemon juice
1tsp wholegrain mustard
Pinch of salt, pepper and caster sugar


 Per 100gPer serving

266g

Energy KJ5271404
Calories Kcal186497
Fat13.4g35.7g
Of which saturates3.3g8.8g
Carbohydrate5.7g15.25g
Of which Sugars5.3g14.25g
Protein10.1g27g
Salt1.76g4.7g


Method

  1. Share the salad leaves between 2 serving plates and arrange the smoked salmon and figs on top.
  2. Heat the butter in a large frying pan and cook the apple slices for 2-3 minutes, turning often. Add the pecans and cook for another 30 seconds or so. Sprinkle in the sugar and salt and cook for about 30-40 seconds until lightly browned. Remove from the heat and cool.
  3. Make the dressing by whisking together the olive oil, lemon juice, mustard and seasonings.
  4. Share the apples and pecans between the salads, then serve, sprinkled with the dressing and some chopped fresh parsley. 

    Cook’s tip: Use a different variety of South African apple if you like – such as a crisp Granny Smith.


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