Enjoy Autumn flavours with this super easy and light salad. A combination of sweet pears and finely sliced fennel make the perfect light lunch or as a side to grilled meats and heavier dishes.

Pear and Fennel Salad

Ingredients

1 ripe pear - peeled and finely sliced
1 bulb of fennel - trimmed and finely sliced (use a mandolin if available)
20g parmesan cheese, shaved
1 lemon cheek
10 mint leaves - torn
2 tablespoons extra virgin olive oil
Salt and pepper

Method

1. Toss together the pear, fennel, mint leaves
2. Top with shaved parmesan
3. Drizzle salad with lemon juice and olive oil. Season with salt and pepper to taste.

Recipes thanks to Alex Kearns, Executive Chef, Glebe Point Diner