Instructions:
Prepare the Greens: In a large salad bowl, mix together the fresh rocket and spinach leaves.
Fry the Pears: Slice the pears into thin wedges, removing the core. Heat a pan over medium heat.
Once hot, add the pear slices. Fry the pears until they are slightly caramelised and softened, turning occasionally to ensure even cooking.
This should take about 3-5 minutes. Remove the pears from the pan and let them cool slightly.
Add the Pears: Place the fried pear slices on top of the rocket and spinach leaves in the salad bowl.
Blue Cheese: Cut the blue cheese into small squares and sprinkle them over the salad.
Biltong: Add air-dried steak chilli or original biltong, by scattering it over the salad.
Dressing: Drizzle your preferred salad dressing over the salad.
Toss gently to combine, ensuring all ingredients are well-coated. Finish with Seeds: Sprinkle the mixed seeds over the top of the salad for added crunch. Serve: Serve the salad immediately as a refreshing summer dish. Pair with a chilled white wine or a cold beverage of your choice.