Time for the second instalment of my Meat Free Week. The latter half of the week was a little more work-filled than the first, so the odd mundane supper of cheese omelette and pesto pasta slipped in. Tasty enough, but hardly note worthy, so we’ll concentrate on the more interesting dishes:
Pear and Blue Cheese Salad
A wonderful wintery salad. Perfect for the Hungry Gap when leaves are hard to come by and a hearty, filling supper option. It’s also incredibly pretty.
- 1 pear
- Knob of butter
- 1 red onion
- Drizzle flavourless oil
- Handful hazelnuts
- 50g blue cheese
- A few leaves
- 4 tbsp Olive oil
- 1 tbsp Moscatel vinegar
- ½ tsp honey
- ½ tsp Dijon mustard
Preheat the oven to 200oC.
Quarter and core the pear. Melt a knob of butter in a frying pan and fry the pears over a high heat for a couple of minutes – they should be browned and just softening. Set aside.
Skin the onion and chop into quarters, separating some of the layers. Coat with a little flavourless oil, salt and pepper and roast in the oven for 10-15 minutes until nicely golden.
Roughly chop the hazelnuts and toast in a dry pan for a couple of minutes. Watch them like a hawk – they burn as soon as you turn your back. Set aside.
To make the dressing, whisk together the olive oil, vinegar, honey and mustard and season to taste.
To assemble the dish, gently mix together the leaves, cheese, warm roasted onions, fried pears, hazelnuts and dressing and serve.
Homemade pizza is my all-time favourite meal. I use the River Cottage pizza dough recipe which never fails for my base – it makes about 4 medium pizzas and I’m not ashamed to say that I can happily eat two of them.
Tonight, I top some some with the kale pesto I made earlier in the week. The rest I top with a can of tinned tomatoes reduced to a thick sauce and heavily seasoned, plus a selection of whatever’s in the fridge – in this case mushrooms, peppers and mozzarella. Then whack them in the hottest oven you can muster until golden.
A perfect end to what has been a really fun week of veggie meals. Well done Meat Free Week.