Serves 6 as a starter
3 large ripe pears, peeled
100g rocket leaves
Juice of 1 lemon
30-40 shelled cobnuts, chopped in half
60g parmesan, shaved
1. Wash the rocket and watercress and add to a large bowl.
2. Cut the pears in half, remove the core then slice each half into four lengthways and add them to the salad
3. Pour over the lemon juice, a drizzle of olive oil and season with salt and pepper then toss everything together.
4. Arrange the salad on six plates and scatter the cobnuts over each one then top with the shaved parmesan