This versatile recipe can be a complete dinner or a side dish with grilled chicken or fish.

4 oz pecans
3 pears, cored and thinly sliced
Juice of 1/2 lemon
1/2 fl oz olive oil
3 oz raisins (golden)
5 tablespoon red wine vinegar
2 small butter lettuce
1 cup fresh watercress sprigs
2 tablespoon light sour cream
2 tablespoon water
Salt and pepper
1 cup butter lettuce
Preheat oven 400. Roast pecans in dish 8mins until toasted and crisp. Combine pears,
lemon juice, 1 tablespoon of oil in large bowl and toss gently. Combine raisins and
vinegar in small saucepan and bring to the boil. Remove, rest for 1 min, drain. Add
raisins, pecans, lettuce and watercress to pears. Combine sour cream, remaining oil,
water, remaining vinegar and mix until smooth. Season with salt and pepper. Pour
dressing over salad and toss to combine. Scatter with bibb lettuce.