Ingredients

• 175-200 gm. mixed salad leaves (lettuce, cress/watercress, rocket, iceberg or any other salad leaves of choice). You can even add a few whole coriander or mint leaves.

• 2-3 average sized pears

• 50 gm. walnut or pecan nut halves

• 150-200 gm. Stilton cheese, crumbled roughly

• Dressing

• 2 tbsp. Olive oil

• 1 tbsp. good balsamic or other type of vinegar or fresh lemon juice

• 1 full tsp. of whole grain made mustard

• 1 1/2 - 2 tsp. Chat Masala. If you do not have this, use salt and freshly ground pepper to taste.

• Method:

• Roughly break walnut halves, place on a plate and roast in microwave on full power for 3 minutes. You can dry-fry them in a pan too. Keep aside.

• Wash and spin or towel dry the salad leaves. Keep aside.

Instructions

1. Roughly break walnut halves, place on a plate and roast in microwave on full power for 3 minutes. You can dry-fry them in a pan too. Keep aside.

2. Wash and spin or towel dry the salad leaves. Keep aside.

3. Quarter pears, peel, core and chop roughly into bite size pieces. Place in a microwave steamer and stem for 3-6 minutes. Time depends on the variety of pears. They should be heated through, but not soggy. If you do not have a microwave oven, you can simmer them in a pan with 1/2 cup of water and then drain.

4. Place all dressing ingredients in a screw top jar and shake until well mixed. Taste and adjust seasoning. Keep aside.

5. To serve; Divide your salad leaves equally between 6 salad plates.

6. Divide pear pieces in 6 portions and spread each portion on top of lettuce in each plate.

7. Divide walnuts into 6 portions and scatter each portion on top of pears.

8. Drizzle a couple of teaspoons of dressing on top of each salad plate.

9. Serve immediately, before pears get cold.

Notes

• Also see Salad Selection.