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Crunchy Pear and Pomegranate Salad with Honey Vinaigrette

A 'Free From' Recipe
Prep Time 20 minutes
Cook Time 20 minutes


  • 400 g skinless cod fillet
  • 2 tablespoons French Mustard
  • 1 egg
  • 2 tablespoons cornflour
  • 1/8 th teaspoon crushed Maldon sea salt flakes or fleur de sel de GuĂ©rande
  • 1 heaped teaspoon dark brown muscovado unrefined cane sugar
  • 80 g French beans
  • 1 tablespoon fresh coriander chopped
  • 1 red chilli pepper deseeded and chopped finely
  • 5 tablespoons vegetable oil
  • 1 lime quartered

Crunchy Pear and Pomegranate Salad with Honey Vinaigrette

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons cider Vinegar with Honey
  • 1 teaspoon Mustard with Honey and Balsamic Vinegar
  • Salt & Pepper to taste
  • 1 pomegranate
  • Four handfuls of rocket salad
  • 2 crunchy pears


  1. Make sure no bones are left in the cod and cut it into large cubes before placing it in a mixer to chop it roughly. Add the mustard, beaten egg, cornflour, salt and sugar and blend.
  2. Chop the French beans finely and add them to the mixture, along with the coriander and the chilli. Stir well.
  3. Cover the mixer bowl and refrigerate for an hour.
  4. In the meantime, get your vinaigrette ready and reserve it. In a small bowl, mix together the olive oil, vinegar, mustard, salt and pepper. It will need a quick stir just before serving.
  5. De-seed your pomegranate:
  6. - Cut the fruit in quarters and place them in a large bowl in your sink. Loosen the seeds of each quarter by twisting them, making sure the seeds are aimed towards the bowl (not you!).
  7. - Using a large wooden spoon, hit the back of each quarter to release more seeds. Use your fingers to dislodge the rest of the seeds.
  8. - Remove all pieces of membrane from the bowl.
  9. - Add water to the bowl and stir to wash the seeds. Remaining pieces of membrane will come to the surface of the water and be easier to spot.
  10. Wash and quarter the pears. Remove their core and slice them.
  11. Carefully place a handful of washed rocket salad on each plate. Dispose pear slices on the salad, sprinkle pomegranate on top.
  12. Roll the fishcake mixture into twelve small balls before flattening with the palm of your hand.
  13. In a large frying pan, heat the oil over a high heat for about two minutes to ensure it is very hot. Cook your fishcakes in batches of six, ensuring they are not touching each other. They will need between three and four minutes on each side. They should have a golden colour and be cooked thoroughly. Keep your cooked fishcakes between several layers of kitchen towel on a plate.
  14. Serve the fishcakes with lime wedges and the Crunchy Pear and Pomegranate Salad.

Recipe Notes

Serve the vinaigrette separately so your guests can decide how much or how little they want.