Ina says: “A salad is the healthiest and most painless way to start any meal; especially when the main course is substantial. Iceberg lettuce is back in fashion!”
Iceberg Slice with Blue Cheese, Pears & Pecans
You will need
½ cup (50 g) pecan nuts, roughly chopped
1 small head of Iceberg lettuce, cut into 4 thick slices across the core
Ina Paarman’s Blue Cheese Dressing
1 red skinned pear, unpeeled, pipped and cut into fine slices
50 g blue cheese, crumbled
Toast the nuts briefly in a non-stick pan just to crisp them. Leave to cool.
Place one round slice of iceberg lettuce on each of the 4 medium sized plates.
Drizzle a generous amount of Blue Cheese Dressing over.
Top with pear slices, crumbled blue cheese and toasted nuts.
Michael’s wine recommendation – CLICK HERE
Inspired by her grandmother’s cooking, Ina decided to study as a home economics teacher. She worked in London and travelled extensively, soaking up everything she could about the cuisines of other cultures. This she combined with our uniquely South African style and, after a successful teaching and lecturing career, started Ina’s Kitchen, a cookery school, in a converted garage at her home in Constantia.
She became food editor for Famine magazine, wrote a regular column for Die Burger, hosted many TV cookery programmes and published the first of her cookbooks, Cook with Ina Paarman.
Paarman Foods, the manufacturing arm of the business, was born when Ina’s son, Graham, joined the business. Soon the fledgling business managed to secure a foothold in the major supermarkets and in the catering industry. From what was a rather obscure home based industry, Paarman Foods, nurtured and managed by Ina and her son Graham, is today a significant food business servicing a wide spread of markets, local and overseas, with a diverse product offering.
Click here for Ina’s Website and do subscribe to her monthly newsletter.