Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 79

The secret to this dish is using really ripe, sweet pears. I find it’s safest to buy hard pears up to a week in advance and let them ripen gently at room temperature. Small pears with a rounded shape work best – Comice are perfect.

SERVES 4

4 ripe sweet pears

juice of 1 lemon

1 tbsp extra-virgin olive oil

salt and freshly ground black pepper

50g (2oz) shelled walnuts pieces

125g (4oz) watercress

125–175g (4–6oz) Stilton or Danish Blue cheese, broken into pieces

Preheat the grill if you are toasting the walnuts. Peel the pears and cut into even-sized pieces, removing the core. Put into a bowl with the lemon juice, oil, some salt and a generous grinding of pepper, and mix together.

Spread the walnuts on a grill pan and toast under the hot grill for a few minutes until they smell wonderful, but be careful not to burn them. Or use them untoasted if you prefer.

Arrange the watercress on four plates. Spoon the pears on top and divide the dressing between the plates.

Tuck pieces of cheese among the pears and watercress, and scatter with the walnuts, breaking them up a bit in your fingers as you do so. If they’re still warm from the grill when you serve them, that’s even better.