Roasted Pear & Pancetta Salad with Parmesan Wafers

Serves: 4

Preparation Time: N/A

Cooking Time: N/A


  • 23 cup (55 g) finely grated parmesan
  • 2 Corella pears, halved
  • 1 tablespoon each olive oil and brown sugar
  • Sea salt and cracked black pepper
  • 8 pancetta slices
  • 2 baby cos lettuces, leaves separated
  • ¼ cup (60 ml) buttermilk
  • 1 tablespoon white balsamic vinegar

Preheat oven to 180°C.

Arrange 8 x 1 tablespoons of parmesan in circles on a baking tray lined with non-stick baking paper and bake for 10 minutes or until crisp. Set aside to cool.

Increase oven to 200°C.

Place the pears, oil, sugar, salt and pepper on a baking tray and toss to coat.

Roast for 15–20 minutes or until golden and cooked through. Set aside.

Place the pancetta on a baking tray and cook for 8 minutes until crisp.

Divide the lettuce between plates and top with the parmesan wafers, pancetta and pear.

Combine the buttermilk and vinegar and drizzle over the salad to serve.

Serves four.