Caramelised Pear Salad with Blue Cheese
with courgette ribbons, potatoes & walnuts
Did you know that walnuts are the only nuts that contains ALA? ALA is a plant-based omega-3 fatty acid that is good for your heart, blood vessels, and brain.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
Potatoes
¾ piece
Courgette
½ piece
Pear
½ piece
Onion
10 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
40 g
Blue cheese cubes
(Contains Milk)
40 g
Arugula & lamb's lettuce
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
½ teaspoon
White wine vinegar
¼ tablespoon
[Plant-based] butter
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C. Thoroughly wash the potatoes and give them a 1cm dice. Shave the courgette into thin ribbons using a peeler or cheese slicer. Core the pear then cut into wedges. Chop the onion.
Transfer the courgette ribbons to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Roast in the oven for 8 - 10 minutes or until done, then transfer to a salad bowl along with the white wine vinegar and the onion (see Tip). Season to taste with salt and pepper, then mix well to combine.
Tip: if you don't like raw onion, fry it with the potatoes in step 3.
Heat a clean frying pan over medium-high heat and toast the walnuts, then remove from the pan and set aside. Heat a drizzle of olive oil in the same pan and fry the potatoes for 15 - 20 minutes.
Melt the butter in another frying pan over medium-high heat and fry the pear for 8 - 16 minutes or until soft and golden-brown. This will take longer if the pear isn't ripe yet. Deglaze with the balsamic vinegar, remove from the pan and set aside.
Did you know... not only are pears delicious, they're also an excellent source of fibre; just one pear provides a sixth of the RDA. They're a great addition to a meal or to enjoy on their own as a snack.
Add the lettuce to the courgette and toss well to combine. Add a splash of extra virgin olive oil as preferred and season to taste with salt and pepper.
Serve the potatoes with the salad alongside. Top the salad with the pear and then garnish with the blue cheese and the toasted walnuts.