Pear, watercress and walnut salad
Pears are very gentle on the gut, so are well tolerated, while leafy-green vegetables such as watercress are rich sources of carotenoids. These compounds scavenge dangerous free radicals from the body before they can promote cancer growth.
Ingredients (Serves )
- 2 pears, halved and core removed
- 150g watercress
- 110g stilton cheese
- 30g walnut halves
- Half a french stick
- 1 tbsp chopped parsley
- Half a lemon, juice only
- Half tbsp olive oil
Preheat oven to 190°C/Gas Mark 5.
Heat a non-stick griddle pan until very hot.
Brush the pear flesh with lemon juice, place on to the griddle pan and cook for 2-3 minutes. Turn over and cook the other side.
Slice the bread into long strips and place onto an oven tray. Drizzle with a little olive oil and bake for 5 minutes until crisp and dry.
Place the watercress on the serving plate and dot the pears around. Break the cheese into pieces and place over the top. Sprinkle over the walnuts and parsley.
Mix all the dressing ingredients together in a bowl and season.
Add the strips of bread to the salad. Drizzle over the dressing and serve.