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Chargrilled pears with spinach and coriander salad and tomato chutney

Chargrilled pears with spinach and coriander salad and tomato chutney is a salads recipe made with Olive Oil and White Wine Vinegar. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 1 tbsp
• 3 tbsp

Method (preview)

1. 1

   Heat a griddle pan until smoking.

2. 2

   Add the pear quarters and griddle on both sides for one minute to create grill lines, then remove from the heat and set aside.

3. 3

   Place the ciabatta bread onto the griddle pan and cook for one minute on each side to create grill lines. Remove and set aside.

4. 4

   Place the spinach, coriander, croutons and diced pear in a large bowl and mix together well.

5. 5

   Add the olive oil, season, to taste, with salt and freshly ground black pepper and set aside.

6. 6

   To make the chutney, place the olive oil in a frying pan over a medium heat.

7. 7

   Add the onion and garlic and fry for one minute.

8. 8

   Add the brown sugar and cherry tomatoes and cook for a further minute.

9. 9

   Add the white wine vinegar and heat to simmer and cook to reduce for five minutes.

10. 10

    To serve, place the salad on a plate with the remaining chargrilled pear pieces and ciabatta placed around the salad.

11. 11

    Pour the chutney into a small bowl and serve beside the salad.