Blush Pear, New Potato & Watercress Salad with Goat's Cheese Toasts
By OcadoLife
Published on 29 December 2022
A
hearty salad that combines sweet and savoury with a roasted, toasted crunch.Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 130 g of ash goat's cheese, cut into slices
- 4 parsnips, peeled and cut into thin slices
- 500 g of new potatoes, cut into thin wedges
- 200 g of watercress, for the salad
- 2 tbsp of capers, for the salad
- 6 tbsp of olive oil, 1tbsp for the vegetables; 5tbsp for the dressing
- 0.5 tsp of dijon mustard, for the dressing
- 1 lemon, zest and juice, for the dressing
- 0.5 ocado artisan baguette, cut into thin rounds
- 4 blush pears, cored and cut into thin slices, for the salad
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Place the parsnips and potatoes on a non-stick tray, drizzle over the olive oil and season. Mix to evenly coat and pop in the oven for 20 mins.Step 2
While the veg is cooking, mix all the dressing ingredients together in a small bowl, season to taste and set aside.Step 3
When the 20 mins are up, start toasting the baguette slices under the grill. Leave the veg tray in the oven for 5 mins more, or just move to a lower shelf if you don’t have a separate grill. Once the baguette rounds are golden, turn them over and place a slice of cheese on each one. Grill until the cheese starts to melt, then remove.Step 4
Now combine the salad and roasted veg with the dressing, placing the toasts on top.