BEETROOT AND PEAR SALAD RECIPES

Steps:

• Put the pecans in a small pan over a medium heat. Add 1 tbsp of the honey and a pinch of salt. Let the honey heat and bubble, shaking the pan from time to time, for 4-5 minutes or until the pecans are browned and glazed with the honey. Transfer to a sheet of compostable baking paper, then leave to set.
• Put the onion slices in a ceramic or glass bowl with the vinegar, sugar and a good pinch of salt, then stir well. Set aside for 15 minutes, then drain, reserving the juices and onions separately.
• Heat the grill to high and line the grill pan with foil. Lightly brush one side of the bread with a little olive oil, then grill, oiled side up, for 1-2 minutes until lightly toasted. Turn the slices over so the charred side is now underneath and top with a slice of goat’s cheese, then season with the crushed pepper.
• Grill for 1-2 minutes until the cheese is bubbling and golden. Meanwhile, heat the remaining 2 tbsp honey in a small saucepan until just simmering. Remove the pan from the heat.
• Put the salad leaves, herbs, pickled onion slices and pecans in a mixing bowl. Toss with the reserved juices and remaining oil, stirring to combine. Divide between 4 plates, top with the cheese toasts, then immediately drizzle with the warm honey and serve straightaway.