Spiced glazed pineapple with cinnamon fromage frais
Try this tropical treat when you want to end a meal on a sweet note without too much effort or too many calories
Pear, chicory & blue cheese salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
- 4 small heads chicory(we used a mix of red and pale green)
- 2 ripe but firm pearsquartered and cored
- juice 1 lemon
- handful flat-leaf parsleychopped
- 50g walnut halves
- 2 tbsp walnut oil
- 100g blue cheese(Stichelton, Stilton or Barkham Blue all work well) or vegetarian alternative
Nutrition: per serving
- kcal284
- fat23g
- saturates7g
- carbs10g
- sugars9g
- fibre3g
- protein9g
- salt0.51glow
Method
step 1
Discard the outer leaves from the chicory and slice in half lengthways. Cut out the base root, then slice into long, thin slivers and rinse. Pat dry and put in a bowl. Cut each pear quarter into 3 and toss with a little lemon juice to prevent discolouring. Add to the bowl with the parsley and walnut halves.
step 2
Make a dressing by mixing the walnut oil with the remaining lemon juice and seasoning, then add to the bowl. Toss everything together, then plate up, crumbling over the cheese. Serve immediately.
