Grilled pear and pickled walnuts with cheddar on toast

servings4
20 minutes

Ingredients

  • 1 tbsp of English mustard
  • 1 lemon, juiced
  • 2 tsp walnut malt vinegar
  • 1 garlic clove, peeled and crushed to a paste
  • sea salt to season
  • black pepper to season
  • 100ml of rapeseed oil, plus extra for drizzling
  • 4 pears, firm and ripe
  • 4 pickled walnuts, finely chopped
  • 150g of cheddar, grated
  • 8 slices of sourdough bread
  • 2 handfuls of rocket

Method

1
To begin the grilled pears, preheat the grill to a medium to high heat
2
Make the dressing by adding the mustard, lemon juice, walnut vinegar, garlic, salt and black pepper. Whisk together and slowly add the oil. Reserve until required
  • 1 tbsp of English mustard
  • 1 lemon
  • 2 tsp walnut malt vinegar
  • 1 garlic clove
  • sea salt to season
  • black pepper to season
  • 100ml of rapeseed oil
3
Take a grill tray, drizzle a little oil over it and season the tray with salt and pepper. Peel and slice the pears across widthways. Lay them on the tray and gently grill them for 2 minutes
  • 100ml of rapeseed oil
  • sea salt to season
  • black pepper to season
  • 1 pear
4
Remove the pears and then toast one side of the bread. Turn the bread over and lay the pears onto the bread, followed by a few pieces of walnut and cheese. Return to the grill until the cheese is golden
  • 8 slices of sourdough bread
  • 4 pickled walnuts
  • 150g of cheddar, grated
5
Serve topped with a handful of rocket and drizzled with the dressing
  • 2 handfuls of rocket