Ingredients
- 4 firm pears, peeled, cored, halved
- 2 tablespoons extra virgin olive oil
- Sea salt flakes and freshly ground black pepper
- 1 tablespoon coconut syrup (see tip)
- 8 medium carrots, peeled, thinly sliced into ribbons
- 60ml (1/4 cup) red wine vinegar
- 1/2 bunch fresh chives, finely snipped
- 1 tablespoon sunflower seeds, toasted
Directions
- Step 1 Preheat the oven to 200C/180C fan forced.
- Step 2 Toss the pears in olive oil and season generously with salt and pepper. Arrange in a roasting pan and bake for 30 minutes. Drizzle with the coconut syrup and bake for a further 15 minutes.
- Step 3 Toss the carrot and vinegar together in a non-metallic bowl. Set aside for 30 minutes.
- Step 4 Combine the carrot, pears, chives and sunflower seeds.
Recipe courtesy of www.taste.com.au
Serving size 4