Caramelised Pink Lady, Pecan and Smoked Salmon Salad - Beautiful Country Beautiful Fruit

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

Please share:

	Per 100g	Per serving 266g
Energy KJ	527	1404
Calories Kcal	186	497
Fat	13.4g	35.7g
Of which saturates	3.3g	8.8g
Carbohydrate	5.7g	15.25g
Of which Sugars	5.3g	14.25g
Protein	10.1g	27g
Salt	1.76g	4.7g

Method

Share the salad leaves between 2 serving plates and arrange the smoked salmon and figs on top.
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.
Make the dressing by whisking together the olive oil, lemon juice, mustard and seasonings.
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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