Greek salad with char-grilled salmon
Greek salad with char-grilled salmon
2 serves


  • The pears
  • 2 pears peeled, cored & cut in half
  • 300 ml white wine
  • 300 ml water
  • 1 small sprig of basil
  • 1 small pinch of saffron
  • ½ vanilla pod split & seeds scraped out
  • 1 small strip of lemon zest
  • 1 small strip of orange zest
  • The mascarpone cream
  • 3 tbsp of mascarpone
  • ½ egg yolk
  • 1 tbsp of sugar
  • ½ vanilla pod split & seeds scraped out
  • The caramel
  • 4 tbsp of brown sugar
  • 1 juice of one orange passed though a fine sieve
  1. Method

  1. In a pot that will accommodate the pears bring the wine, water, saffron, zests & saffron up to a simmer, pop in the pears & simmer for 5 minutes till cooked check this by inserting a knife, allow the pears to cool.
  2. To make the mascarpone cream: whisk the egg yolk with the sugar till pale yellow. Add the mascarpone & whisk till smooth.
  3. To make the caramel: in a hot pan stir the sugar till it dissolves and starts to caramelise, add the orange juice, bring to the boil and reduce to a sauce consistency and cool.
  4. Place the pears in a serving bowl, pour over some of the caramel sauce, add a nice dollop of the mascarpone cream & garnish with a mint sprig.

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