Ingredients

The following ingredients have 5 Servings
  • 3 pears (cored and quartered)
  • 1 tsp ground cinnamon
  • 1/2 tsp coarsely ground coriander seeds
  • 1/2 tsp mixed spice / pumpkin spice
  • 2 tbsp red wine vinegar
  • juice of 1/2 orange
  • 6 tbsp extra virgin olive oil
  • juice of 1/2 lemon
  • 100 g / 3.5 oz rocket/watercress/spinach leaves
  • 150 g / 5.3 oz goat cheese (crumbled)
  • 50 g / 1/4 cup Parmesan (shaved)
  • handful of parsley leaves (roughly chopped)
  • 50 g / 1/4 cup almond slivers (roasted until pale golden brown )
  • salt and pepper to taste

Instruction

  • Preheat a griddle pan and heat your oven to 200 Celsius / 400F.
  • Mix the pears in a bowl with a splash of olive oil, salt pepper and dried spices.
  • When the griddle is hot, grill the pears for 2 minutes on each side until they caramelise.
  • Transfer them to a small roasting tray and pour over the red wine vinegar and orange juice. Roast in the oven for 8 minutes, then transfer into a large bowl and allow to cool.
  • Mix the olive oil and lemon juice into the pear juices to make a dressing. Season.
  • Mix the leaves with the pear quarters, Parmesan and parsley and pour over the dressing.
  • Serve on a large platter and scatter over the roasted almonds (I brown them in a pan without oil on a low heat, but you could also do this in the oven) and the goat cheese.