Chicory, Pear and Walnut Salad with a ‘Blue Cheese’ Dressing

Servings: Serves: 4

Nutritional Information:

Per serving (439g)

Calories 420, Fat 23g, Saturates 2.6g, Carbohydrate 49g, Sugars 27g, Fibre 13g, Protein 12g, Salt 0.3g


Ingredients

Method

1

Preheat the oven to 180°C/355°F/Gas 4. Mix the celeriac, maple syrup and olive oil together on a tray and roast for 20 minutes until golden and soft.

2

Whilst the celeriac is roasting, to make the dressing add the silken tofu, garlic, onion powder, miso, nutritional yeast, cider vinegar, tahini, maple syrup, Dijon mustard and water to a blender and blend until smooth. Then stir in the tofu and chives, and season to taste.

3

In a hot griddle pan, fry the pear wedges for 4-5 minutes on each side. Share the chicory, pears, walnuts, fennel, radishes and roasted celeriac between four plates and top with the dressing, to serve.

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