Blue cheese & pear sandwich

 

SERVES 4

Preparation and cooking time: about 15 minutes

 

 

2 ripe pears, preferably red

peeled lemon juice

200 g wedge of Dolcelatte cheese

⅓ cup (30 g) pecans

8 large slices of baguette, about 2 cm thick

⅓ cup (95 g) mango chutney

30 g watercress sprigs, trimmed30 g

rocket

pepper

cherry tomatoes to serve

 

 

1. Preheat the grill. Core and quarter or slice the pears, then toss with a squeeze of lemon juice to prevent discolouration. Cut the cheese down the length of the wedge to make 8 thin, triangular slices.

 

2. Lightly toast the pecans under the grill, watching carefully to make sure they don't burn, then roughly chop them. Set aside.

 

3. Spread out the bread slices on the grill pan and toast lightly on both sides.Spread the mango chutney on the toasted bread and top with the watercress and rocket. Arrange a slice of cheese and a quarter of the pears on each piece of toast and scatter over the pecans. Season with pepper. Serve at once, with halved cherry tomatoes.

 

* Each serving provides 1842 kJ, 440 kcal, 18 g protein, 24 g fat (12 g saturated fat), 38 g carbohydrate (16 g sugars), 5 g fibre