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Pear and burghul salad
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- 200 g fine burghul (see Tips)
- 80 g sultanas
- 250 g boiling water
- 200 g red wine vinegar
- 1 tsp caster sugar
- 2 pears (approx. 150 g - see Tips)
- 5 black peppercorns
- 1 dried bay leaf
- 1 tsp mustard seeds
- 1 star anise
- salt, to season
- 30 g grapeseed oil
- ½ tsp French mustard
- ground black pepper, to season
- 100 g radicchio, leaves separated
- 100 g pecans, roasted and roughly chopped (see Tips)
- 200 g Gorgonzola cheese, cut into pieces (see Tips)
- per 1 portion
- 3521.3 kJ / 838.4 kcal
- 18.7 g
- 89.3 g
- 42.9 g
- Saturated fat
- 9.7 g
- 11 g
- 1857.9 mg
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