Spice Sensation Pear, Walnut and Blue Cheese Salad
A delicious salad for autumn that’s full of flavour and texture and perfect for a light lunch or side salad. You can use pecans instead of walnuts and your favourite soft blue cheese in place of dolcelatte if you prefer.
Method
Prepare the couscous according to the packet instructions.
Put the red onion in a bowl and cover with boiling water. Leave to stand for 5 minutes, then drain. Return to the bowl with a good pinch of salt, sugar and 1 tablespoon of the vinegar.
In a large bowl, whisk together the mustard, oil and remaining vinegar. Season well.
Add the pear slices, salad leaves and the parsley leaves to the bowl, and toss gently until everything is coated in the dressing. Spoon the couscous onto a large serving plate or platter. Arrange the salad on top and finish with the walnuts, pickled onions and blue cheese.
Ingredients
- 1 x packet Ainsley Harriott Spice Sensation Couscous
- ½ red onion, thinly sliced
- pinch of salt
- pinch of sugar
- 4 tbsp sherry vinegar (or red wine vinegar)
- 1 tbsp Dijon mustard
- 3 tbsp extra-virgin olive oil
- 1 large pear, quartered, cored and thinly sliced
- 1 red chicory or radicchio, leaves separated, and any large leaves torn into smaller pieces
- small handful of flat-leaf parsley, leaves picked and torn
- 25g walnuts, toasted and roughly chopped
- 75g dolcelatte, or your favourite soft blue cheese torn into pieces