VERJUICE-ROASTEDPEARAND
SHALLOTSALAD
Preheattheovento180°C.Place6 ripe
pears,halvedlengthways,8 shallots,
halvedlengthways,and4 bayleavesin
a roastingpan.Pourover1 cupverjuice
and2 T oliveoil. Seasonandroastfor
30–40minutes,oruntilgolden.Allowto
coolslightly.Arrange1 fennelbulb(sliced
intowedges)and 40 g watercressona
servingdish.Topwiththeroastpears
andshallots.Topwith 150 g chevinand
sprinklewithtoastedwalnuts.Pourthe
panjuicesoverthesaladtoserve.
Serves 4ADVERTISING PROMOTION
PHOTOGRAPH
JAN RAS
PRODUCTION
JACQUELINE BURGESS
FOOD ASSISTANTBIANCA STRYDOM