Barbecue Pear and Walnut Salad Recipe
- (serves 8)
- 2 large packham pears, each cut into 8, core removed
- olive oil cooking spray
- 60g baby rocket
- 1 radicchio, outer leaves discarded,
- washed, dried
- 1/2 cup walnuts, toasted
- 2 Lebanese cucumbers, cut into ribbons (see tip)
- Blue cheese dressing
- 150g extra-light sour cream
- 60g mild blue cheese
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
Preheat a barbecue plate or chargrill on medium-high heat. Spray pears with oil. Cook, turning occasionally, for 3 to 4 minutes or until just tender. Set aside to cool.
Make blue cheese dressing: Place sour cream, cheese, lemon juice and mustard in a processor. Process until combined (see note).
Season with salt and pepper.
Combine rocket, radicchio, walnuts, cucumber and pear in a bowl. Drizzle with dressing. Serve.
Gas barbecues provide you with added smoky flavour, make sure you’ve got one ready for summer.
Use a vegetable peeler to cut long, thin ribbons from cucumbers.
If dressing needs thinning, add a little extra lemon juice.