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.