ingredients

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• ✓1 cup pecans
• ✓2 tablespoons maple syrup
• ✓2 teaspoons brandy (optional)
• ✓2 tablespoons brown sugar
• ✓200g cherry tomatoes, sliced
• ✓½ bunch basil, leaves torn
• ✓200g bocconcini balls
• ✓1 small brown onion, sliced
• ✓2 Lebanese cucumbers, sliced into rounds

Dressing

• ✓2 tablespoons olive oil
• ✓1 tbsp balsamic glaze
• ✓Sprinkle salt

method

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1. 1

   Heat frypan over medium heat, add pecans and toast for 2 minutes, stirring often. After two minutes, add the maple, sugar, brandy and cook for another 1-2 minutes until candied (be careful not to burn!).

2. 2

   In a small bowl combine cucumber, tomato, red onion, bocconcini, basil and dress with the olive oil, balsamic and salt.

3. 3

   Top with pecans and serve!