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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.

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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
  • 1½ 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

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