Events and Celebrations

Pear & Pecorino Salad

prep 10 mins cook 2—4 mins
  • 4 pears, peeled
  • 250 g (8 oz) rocket
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 150 g (5 oz) pecorino cheese
  • salt and black pepper

Quarter and core the pears, then slice each quarter in half. Thread on to metal skewers, then place on a hot barbecue and cook for 1—2 minutes on each side.

Place the rocket in a bowl with the olive oil, balsamic vinegar and a little salt and pepper and toss well.

Peel the pecorino into long ribbons using a vegetable peeler and add to the rocket. Arrange the mixture on 4 individual plates and place the barbecued pears on top. Serve immediately.

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