- 2 Plums ripe but not overly so, stoned and cut into chunks
- 1 tablespoon Balsamic Vinegar
- 1½ tablespoon Maple Syrup
- Salt and Pepper
- 2 springs fresh Thyme
Rest of Salad
- 1 small loaf Sourdough Bread or other rustic bread, crusts removed, torn into 1" chunks
- 2 tablespoon Extra Virgin Olive Oil
- ¼ cup Walnuts toasted, broken into pieces
- ¼ cup Grapes halved
- ¼ cup Roasted Peppers cut into slithers if whole
- 2 Spring Onions cut into rings, incl green tops
- 1 Mixed Leaves, such as watercress, spinach etc
- 2 tablespoon Olive Oil
- 2 tablespoon Cider Vinegar
- ½ teaspoon Maple Syrup
- Salt and Pepper
To Roast The Plums
In a small bowl, mix together the plums, balsamic vinegar, maple syrup, thyme and salt and pepper. Leave to marinate for 5 mins or so
Preheat oven to 180c.
Heat a frying pan over high heat and add the plums and marinade, moving them around quickly to stop burning, but allowing them to colour up.
Tip this mixture onto a lined baking tray and bake for a further 10 mins
To Toast The Sourdough
Place the torn bits of Sourdough onto a baking tray, drizzle with the olive oil and grind over a little black pepper. Toss so that all the bread is lightly coated.
Bake for about 10-15 mins or until the bread is toasty and slightly coloured. Turn if needed.
To assemble Salad
In a large serving bowl, add your toasted sourdough, roasted pears, grape halves, peppers, walnuts and salad leaves and mix to combine.
Drizzle over the salad dressing and mix well. Taste a little of the bread for seasoning, or if it needs a little more olive oil.
This salad tastes best at room temperature and if the flavours are able to stand and mingle for about 10 mins.
Calories: 552kcal | Carbohydrates: 78g | Protein: 15g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 704mg | Potassium: 308mg | Fiber: 4g | Sugar: 14g | Vitamin A: 251IU | Vitamin C: 10mg | Calcium: 81mg | Iron: 5mg