Pear-avocado salad with Roquefort sauce

Name: Pear-avocado salad with Roquefort sauce
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 4 leaves Rocket salad; 50 g Rocket; 1/2 (approx. 65 g) Pear; 2 teaspoons (5 g each) Lemon juice; 1/4 (approx. 75 g) Avocado; 10 g Hazelnut flakes; 2 discs (15 g each) Wholemeal baguettes; 20 g Roquefort cheese; 50 g low-fat yoghurt (1,5 % fat); 7-10 Tbsp Pepper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

4 leaves Rocket salad
50 g Rocket
1/2 (approx. 65 g) Pear
2 teaspoons (5 g each) Lemon juice
1/4 (approx. 75 g) Avocado
10 g Hazelnut flakes
2 discs (15 g each) Wholemeal baguettes
20 g Roquefort cheese
50 g low-fat yoghurt (1,5 % fat)
7-10 Tbsp Pepper

Directions

1
Wash and clean the rocket and rocket salad and drain well. Pear wash, quarter, core, cut lengthwise into fine slices and sprinkle with 1 teaspoon lemon juice. Peel the avocado quarters and cut them crosswise into slices. Roast hazelnuts and baguette slices in a pan without fat until golden brown.
2
Crumble Roquefort, add to the yoghurt, season with pepper and 1 teaspoon of lemon juice. Arrange rocket salad, rocket, pear and avocado on a plate. Sprinkle with hazelnut leaves and drizzle with Roquefort sauce. Add baguette