NASHI AND SPINACH SALAD WITH WALNUT PICADA CRUMB

Crisp and crunchy nashi is perfect in this simple salad. We’ve made it even more tempting with the addition of a smoky walnut crumb.

Prep:
15 mins
Cook:
10 mins
Serves:
4-6

Ingredients

4 Tbsp olive oil

1⁄4 cup walnut pieces

2 slices day old bread (approx. 50g)

1⁄2 tsp smoked paprika

1 clove garlic, minced

120g bag baby spinach, shredded

1 nashi pear or 2 pears, cut into matchstick pieces

1 avocado, cut into cubes

2 Tbsp white wine vinegar

3-4 slices jamon or prosciutto (optional)

Method

For the picada crumb, heat 2 tablespoons of olive oil in a frying pan over a medium heat and toast the walnuts and bread slices until golden. Set aside to cool.

Roughly break up the bread and put into a food processor with the walnuts. Grind to coarse crumb, then add the smoked paprika and garlic and season with salt and pepper. Set aside.

In a large bowl, combine the spinach, nashi, and avocado. Dress with the remaining oil and the white wine vinegar and season with salt and pepper. Tear the jamon or prosciutto into small pieces and scatter through the salad.

Sprinkle over the picada to serve.