BeebRecipes.co.uk- Archive of BBC Food Recipes

Griddled pear and tomato salad with spinach pesto

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. Heat a griddle pan until smoking. Add the pear quarters and griddle on both sides for one minute to create grill lines, then remove from the heat and set aside.

  2. For the pesto, place the spinach, olive oil, garlic and pine nuts in a food processor and blend together. Season, to taste, with salt and freshly ground black pepper and transfer to a serving bowl.

  3. For the salad, place the parsley, chervil, chives and tomatoes in a large bowl. Mix well and drizzle with the spinach pesto.

  4. Serve in a bowl with the Stilton crumbled over and the pear quarters placed around.

Ingredients

For the salad

  • 1 pear cut into quarters, cored and skin left on
  • 50g/1¾oz fresh flatleaf parsley, chopped
  • 50g/1¾oz fresh chervil, chopped
  • 50g/1¾oz fresh chives, chopped
  • 50g/1¾oz cherry tomatoes, chopped
  • 100g/3½oz Stilton cheese, crumbled
  • salt and freshly ground black pepper

For the spinach pesto

  • 55g/2oz baby spinach leaves
  • 3 tbsp olive oil
  • 1 garlic clove
  • 100g/3½oz pine nuts
  • salt and freshly ground black pepper

Shopping List

Griddled pear and tomato salad with spinach pesto

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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