Spicy Pear and Cashew Salad


1/3 cup bulgar wheat.

3 tblsp sesame oil.

1 tsp Thai fish sauce.

2 tsp balsamic vinegar.

1 tblsp sweet chilli sauce.

1 ½ cups shredded lettuce.

½ cup shredded fennel bulb.

2 spring onions, finely chopped.

2 Packham pears, peeled, cored and diced.

¼ cup chopped cashews.


Place the bulgar wheat in a small bowl and cover with cold water. Allow it stand for 15 minutes and drain, pressing it through muslin to get all the water out. Pour the sesame oil, fish sauce, balsamic vinegar, chilli sauce and salt in a small bowl and beat with a balloon whisk until emulsified. Set aside.

Combine the lettuce, fennel, spring onion, pear pieces, cashews and bulgar wheat in a bowl. Add the dressing and combine well. Refrigerate until ready to serve.

Serves: 2.

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