Pan-fried pears with chicory and feta

Pan-fried pears with chicory & feta

Cooking pears like this is a game changer. The charring adds real depth of flavour, plus they look stunning on top of a colourful chicory and grain salad. Serve pan-fried pears like this alongside a cheeseboard.

0 out of 5 stars(0) Rate this recipe
Gluten freeVegetarian
  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Ingredients

  • 250g pouch Wholegrain, Wild & Red Rice
  • 1 tbsp olive oil
  • 4 Conference Pears, peeled, cored and quartered
  • 2 bulb/s red chicory, leaves separated
  • 2 bulb/s white chicory, leaves separated
  • 200g pack feta
  • 50g blanched hazelnuts, toasted and roughly chopped

Dressing

  • 1 lemon, juice
  • tbsp clear honey
  • 1 tbsp olive oil

Method

  1. Heat the rice according to the pack instructions. Meanwhile, put a large, non-stick frying pan over a high heat and add the oil, then the pears. Brown for about 2 minutes, until slightly charred on each cut side. Remove from the heat.

  2. In a large bowl, mix together the dressing ingredients and lightly toss through the rice and chicory. On a large platter, arrange the chicory leaves, rice and pears. Break up the feta, half into bigger chunks and half crumbled a little more finely. Toss through the salad, sprinkle over the hazelnuts and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,120kJ/ 508kcals

Fat

27g

Saturated Fat

8.8g

Carbohydrates

49g

Sugars

26g

Fibre

8.3g

Protein

13g

Salt

1.3g

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet