Silverbeet, Apple Salad with Truffled Honey Pecans
We are off to southern Western Australia, more specifically to Pemberton again for our 2021 cooking events and this time our menu is focused on the wonderful truffles that are grown in the region. How lucky are we?
I love all truffles, (yes the chocolate kind and the dug up from beneath a tree kind!) and this is the least truffled recipe amongst the lot on our menu and in fact does not suffer without the truffled honey. You could use our other amazing recipe for Chilli Infused Honey Drizzle in place of the Truffled Honey.
The candied pecans are the bomb, I could (and may have) eaten a lot of those on their own. You could make this with kale, but the silverbeet is more digestible and stays looking better longer. I hope you love it as much as we did.
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- 100 Grams pecans
- 2 Tablespoons Chilli Infused Honey Drizzle or truffled honey Recipe
- 1 Pinch pink salt flakes BUY
- 50 Grams fresh lemon juice
- 25 Grams pure maple syrup
- 25 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Teaspoons Dijon mustard
- 1 Bunch silverbeet, leaves sliced thinly, stalks removed
- 2 bravo or red skinned apples, cored and sliced thinly
- 50 Grams parmesan cheese shaved
Preheat oven to 160°C. Line an oven tray with baking paper and spread pecans in a single layer. Drizzle with honey and stir to combine. Cook for 10 minutes, stir and cook for another 4 minutes. Sprinkle with salt flakes. Set aside.
To make the dressing, place 30g of the candied walnuts into the Thermomix bowl. Add lemon juice, maple syrup, EVOO and mustard. Blend 10 sec/speed 10. Set aside.
In a large bowl place the silverbeet, apples and dressing. Toss well to combine. Top with shaved parmesan.
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