Poached Pears with Roquefort
3 small pears, about 100g each
50g Roquefort cheese
1 teaspoon hemp oil
1 teaspoon balsamic vinegar
salt & pepper to taste
120g mixed salad leaves, including some flat leaf parsley
Heat a pan of water large enough to accommodate the pears in one layer. Add the juice of a lemon to the water.
Halve the pears and scoop out the core with melon baller. Use the tip of a sharp knife to remove any fibrous material from the stalk from the centre of the pear. Place in the simmering water and cook until just tender - about 5-10 minutes at most for small pears.
Remove from water and drain.
When cooled, stuff each pear cavity with a bit of Roquefort cheese.
Arrange leaves on a serving plate and dress with the balsamic vinegar, hemp oil and
salt & pepper. Place the stuffed pears on top and serve.
Calories (kcal) 363.6
Carbohydrate (g) 29.8
Protein (g) 12.3
Fat (g) 22.0
Fibre (g) 6.7
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