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Pear, New Potato, Water and Goats Cheese Salad

Blush Pear, New Potato & Watercress Salad with Goat's Cheese Toasts

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

A hearty salad that combines sweet and savoury with a roasted, toasted crunch.
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  • 4 parsnips, peeled and cut into thin slices
  • 500g new potatoes, cut into thin wedges
  • ½ Ocado artisan baguette, cut into thin rounds
  • 130g ash goat's cheese, cut into slices
  • 200g watercress, for the salad
  • 4 blush pears, cored and cut into thin slices, for the salad
  • 2 tbsp capers, for the salad
  • 6 tbsp olive oil, 1tbsp for the vegetables; 5tbsp for the dressing
  • ½ tsp dijon mustard, for the dressing
  • 1 lemon, zest and juice, for the dressing


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.

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