Stilton and pomegranate salad recipe

  • Serves 4
  • 10 mins to prepare
  • 275 calories / serving
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stilton salad h

Put the chicory leaves into a salad bowl and add the watercress or salad leaves. Toss together.

Toss the pear slices in the lemon juice, then add them to the salad bowl. Mix the olive oil with any remaining lemon juice and a pinch of black pepper.

Break the Stilton into chunks and add them to the salad bowl. Sprinkle with the lemon dressing and the pomegranate seeds.

Cook’s tip: For canapés, fill chicory leaves with a few salad leaves, chopped pear, crumbled
Stilton and pomegranate seeds, then sprinkle with a little dressing.

  • Ingredients

  • 2 heads chicory, broken into separate leaves
  • 75g bag watercress or mixed salad leaves
  • 2 ripe pears, peeled, cored and sliced
  • 2tbsp lemon juice
  • 2tsp olive oil
  • 200g (7oz) Stilton cheese
  • 50g (2oz) pomegranate seeds
  • Energy 1145kj 275kcal 14%
  • Fat 20g 28%
  • Saturates 12g 60%
  • Sugars 12g 13%
  • Salt 1g 17%

of the reference intake
Carbohydrate 12.9g Protein 13.1g Fibre 3.7g


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