Kumara and Pear Salad with Blue Cheese Shavings

Textural and full of fresh flavours you can enjoy this salad on its own or with some crusty fresh bread. Another alternative is adding pork sausages if you want feed more than four.

Serves 4

Dressing

1 lemon

4 tablespoons extra virgin olive oil

1 teaspoon runny honey

Salad

3 small-medium orange kumara, lightly peeled and cut into about 2cm wedges

1 tablespoon extra virgin olive oil

1 Lebanese cucumber, halved lengthwise and sliced

120g packet baby cos lettuce leaves

1 small bunch chives (or use 3 spring onions, trimmed and finely sliced)

2 ripe but firm pears, cut into quarters, core removed and sliced

130g Galaxy Creamy Blue

Heat the oven to 200°C. Put the kumara in a roasting dish with the oil and sprinkle with a little salt. Toss well to coat then put in the oven and roast for 20-25 minutes until golden brown and tender. Remove from the oven and leave to cool to room temperature.

Make the dressing, finely grate the zest of the lemon into a small bowl, cover and set aside. Juice the lemon and pour 2-3 tablespoons into a clean, screw-top jar. Add the oil, honey and a little salt. Screw on the lid and shake well then taste and adjust seasoning, if needed.

Make the salad, put the cucumber and baby cos into a salad bowl. Using kitchen scissors snip over the chives or add the spring onion. Cut each pear into quarters, remove core and cut in even slices putting in the bowl as you go. Drizzle over enough dressing to moisten and gently toss together. Sprinkle over the reserved lemon zest.

Slip the cooked kumara wedges in and around the salad.  Cut as much of the blue cheese as you would like to use into thin slices and dot over the salad. Serve straightaway.