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Grilled Goat's Cheese and Pear Salad

Versatile pears work well in savoury dishes, and offset goat’s cheese beautifully.

  • Timer Prep 10 min
    Cook 12 min
  • Chart 395.0 cal/
  • Chef hat Easy


Peel, core and quarter the peas. Chop the garlic cloves. Toast the pine nut.


  1. 1 Heat the grill to high and line a baking sheet with baking paper.
  2. 2 Cut the cheese into rounds, each one about the thickness of two £1 coins.
  3. 3 Place on the baking sheet and grill for 3-4 minutes, until golden. Remove from the heat and set aside.
  4. 4 Cut each pear quarter in half.
  5. 5 Heat one-third of the oil in a large non-stick frying pan, add the pears and cook for 2-3 minutes each side, until golden. Remove and set aside.
  6. 6 Add the remaining oil and garlic, and cook gently for 1 minute.
  7. 7 Pour in the sherry vinegar, and season. Allow to bubble for a few seconds before removing from the heat.
  8. 8 Divide the spinach and watercress among plates to serve, add the pears and cheese and drizzle with pan juices.
  9. 9 Scatter over the pine nuts and basil, and serve with crusty bread.
  • Average per serving
  • Calories 395.0kCal
  • Fat29.6g
  • Saturated12.7g
  • Salt0.9g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg