pear and walnut salad with hot cross bun croutons

Try our pear and walnut salad with hot cross bun croutons for an easy spring lunch. It might sound odd, but here’s why it works…

2 hot cross buns, torn into small pieces (check they’re vegan if you need them to be)
50g walnuts
3 celery sticks, finely sliced diagonally
¼ cucumber, halved lengthways, seeds scraped out, finely sliced diagonally • 2 pears, halved, cored and finely sliced
2 tbsp cold-pressed rapeseed oil
1 tbsp cider vinegar
1 tbsp capers
20g chives, finely chopped

Heat the oven to 180°C/160°C fan/gas 4. Put the buns and nuts on a tray and toast in the oven for 8 minutes. Once cool enough to handle, roughly chop the nuts.
For the dressing, whisk the oil and vinegar in a large mixing bowl with salt and pepper, then stir in the capers and most of the chives. Add the bun croutons and lightly toss so they soak up some of the dressing, then add the walnuts, celery and cucumber. Toss again to coat.
Arrange the sliced pears on each plate (or a large platter), then pile the salad over. Scatter over the remaining chives.

Pear and walnut salad with hot cross bun croutons