Serves

6

Information

Prep time: 10 minutes Cook time: 15 minutes

Ingredients

5-5 Pears, peeled, cored, quartered • Extra virgin olive oil • 1 tbsp ground cinnamon • ½ tbsp ground coriander • ½ tbsp ground mixed spice • 1 orange juiced • 2 tbsp red wine vinegar • 100g rocket and watercress leaves • 300g Portuguese sheep cheese, roughly crumbled • 50g Parmesan cheese, shaved with a vegetable peeler • Handful roughly chopped flat parsley leaves • 1 lemon juiced • 75g pine nuts, toasted • Sal e pimenta

Method

Meat oven to 200º, put pears in bowl with a little oil, salt pepper and dried spices • Meat a char-grill pan and cook the pears for a couple of minutes on each side until they begin to caramelise • Transfer to a small, shallow roasting tin and poor the orange juice and red wine vinegar over • Roast for 8-10 minutes, then set pears a side on a plate and leave to cool; keep juices in the tin • Add 2 tblsp. oil to pear juice and season to taste • Mix salad leaves with pear quarters, add ½ the sheep cheese and parmesan and all the parsley • Dress the salad and drizzle with lemon juice • Arrange on 6 plates and scatter over the remaining cheese and pine nuts