Chef Matt Leahy joins Chris Ilsley to talk about great summer salads, and foods your parents made you eat. Here’s tonight’s recipe:

Pear, Pomegranate, Brussel Sprout Salad

INGREDIENTS:

Dressing

2 tablespoon Extra Virgin Olive Oil

2 tablespoon apple cider vinegar

1 tablespoon maple syrup

Salad

4 cups blanched cooled shaved brussel sprouts

2 Pears, sliced and cored

1 Pomegranate deseeded

2 tablespoons toasted walnut

100g gorgonzola

Chives, to garnish

METHOD:

Dressing

Combine all dressing ingredients in a bowl and season.  Whisk to combine, set aside

Salad

Combine Brussel sprouts, pears, pomegranate & walnuts in a bowl, toss to combine. Crumble over gorgonzola, drizzle with dressing, sprinkle chives and serve

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