The Pear-fect Salad For Spring Is Also Good For Your Gut
Your tummy's going to love it in more ways than one.
The saying may be 'an apple a day keeps the doctor away' but the humble pear can give their crunchy cousins a run for their money in terms of health benefits.
Turns out pears are the go-to fruit for digestive health.
Like pomegranates, red grapes, and lentils, pears can activate a process called autophagy -- the body's own personal detox -- which helps to prevent inflammation and gut diseases.
They're also packed with fibre and naturally occurring sugars, which help keep things, er ... regular.
Research also suggests that pears may impact the prevention and management of type 2 diabetes due to their ability to regulate blood glucose levels.
Aside from all that, they're really delicious and surprisingly versatile.
Ex-MasterChef contestant and Everyday Gourmet host Justine Schofield loves using the fresh fruit in breakfasts, desserts and even savoury salads.
In this recipe shared with ten daily, Schofield has paired the sweetness of pear with the salty cheese haloumi in a salad that's ideal for summer lunches and picnics.
Dig in for a happy -- and healthy -- tum.
Grilled pear and haloumi salad
Serves: 4. Time: 20 minutes.
Ingredients: 2 x 250g halloumi, sliced into 1cm thick pieces 3 Packham or Corella (or a combination of each) pears, cut into quarters and core removed 1 head of radicchio, leaves picked 1 small fennel, finely sliced on a mandoline, frond picked for garnish 50g walnuts, toasted 1 tsp Dijon mustard 1 tsp honey 1 tsp red wine vinegar 20ml (1 tsp) extra virgin olive oil 80ml extra virgin olive oil salt and pepper
- Heat a grill pan or BBQ over a high heat.
- Place the pear and haloumi in a bowl and drizzle over 1 tsp of the olive oil and season with salt and pepper.
- Use your hands to gently toss and coat everything in the oil.
- Place the pears and haloumi on the grill and grill for a 1-2 minutes on each side to create char marks.
- To make the dressing, whisk together the mustard, vinegar, honey and salt and pepper and then incorporate the remaining oil.
- Arrange radicchio leaves and fennel in a large shallow dish.
- Top with warm pear and haloumi.
Justine's tip for picking the perfect pear:
"A simple press on the neck of the pear, near the stem, will tell you if its ripe and ready to eat."
Feature image: Supplied.