Call me crazy but I don’t like pears to eat raw, or even in a fruit cocktail but I love them roasted and served with a salad.
This very simple salad is delicious and quick to make. Roasted beetroot is one of my favourite vegetables and combined with the pear, chicken and honey/mustard dressing this salad is a winner in our household.
INGREDIENTS: to serve 2
2 chicken breast fillets (skinned)
Bunch of beetroot
2 or 3 pears, depending on size
Mixed lettuce leaves
Heaped teaspoon wholegrain mustard
Peel the beetroot, quarter and toss in a very little olive oil. Place in a baking tray and bake at 375°F for approximately 45 minutes until cooked, turning half-way through.
Meanwhile, peel the pears. Halve them and remove the core. Place them (cut side down) in a baking tin and brush with a little honey. Pop them in the oven about ten/fifteen minutes after the beetroot.
Mix the mustard briskly with a few spoonfuls of honey – it will turn into a superb dressing. Brush the chicken fillets with a little of this dressing and put them into a further baking tin, popping them into the oven for between 20 and 30 minutes, depending on thickness. You want them cooked through but still lovely and moist.
Arrange the lettuce on a place. Slice the chicken fillet and arrange with the pears and beetroot. Drizzle with the honey/mustard dressing.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.