This extra-special vegetarian starter is bursting with contrasting flavours and textures, such as spiralized pear, crunchy roasted nuts and creamy cheese
Prep:20 mins
Serves 4
100g pecans2 tbsp soft brown sugar1 tbsp maple syrup2 red-skinned pears, cut into long, thin strips (use a spiralizer, or julienne them)100g wild rocket4 x 35g rounds of goat’s cheese
STEP 1Heat oven to 200C/180C fan/gas 6 and put the pecans on a non-stick baking sheet. Sprinkle over the sugar and maple syrup, and toss to combine. Roast for 5-7 mins until golden, then leave to cool completely before roughly chopping.STEP 2Meanwhile, make the dressing by combining the ingredients and seasoning well. In a large bowl, combine the pear with the rocket, and toss with a little of the dressing.STEP 3Just before serving, blowtorch or grill the goat’s cheese rounds until golden. To serve, put the remaining dressing in a squeezy bottle and swirl around the edge of the plate. Put the pear and rocket salad in the middle, scatter over the nuts and top with the goat’s cheese.
