Roast pear, watercress and goats cheese salad

Serves 6

 Ingredients

• 4-5 pears peeled, cored and quartered
• 4 tablespoons extra virgin olive oil
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• salt and pepper
• 1 orange juiced
• 2 tablespoons cider or red wine vinegar
• 1 lime juiced
• 1 bag of watercress
• 50g parmesan, shaved
• 300g goats cheese
• ½ bag rocket
• 75g pinenuts or pecan nuts lightly toasted

 Method

• Preheat oven to 200C/ Gas Mark 6. Mix the pears with a little of the olive oil, salt and pepper and dried spices.
• Heat a griddle or frying pan and grill the pears for 2 minutes on each side until they begin to caramelise. Remove and place in a baking tray. Pour over orange juice and vinegar. Roast for 10 minutes. Remove from oven and transfer to a bowl. Allow to cool.
• Mix remaining olive oil with the lime juice add pear juices in the baking tray to make a dressing. Season.
• Mix rocket and watercress leaves with the pears. Add the parmesan and goats cheese. Pour over dressing and gently coat.
• Place salad on a large plate. Scatter over roasted nuts.