A salad of pears and cheese with sprouted seeds recipe | Nigel Slater

This is a great alternative to the big-flavoured salad. I use hard-fleshed pears straight from the fridge for this, rather than ripe ones. Any sprouted seeds can be used, such as radish seeds, sunflower or mung beans. The easy-to-find bags of mixed sprouts are good here, too.

Enough for 2

crisp pears 2
bitter leaves such as frisee or trevise 4 handfuls
firm, fruity cheese such as Berkswell 150g
assorted sprouts (radish, alfalfa, sunflower, amaranth, etc) a couple of handfuls

For the dressing:
natural yoghurt 150ml
olive oil 2 tbsp
herbs, such as chervil, parsley, chives a handful

Put the yoghurt into a bowl and whisk in the olive oil and a little salt and black pepper. Chop the herbs and stir them into the yoghurt.

Halve the pears and remove the cores. Slice the pears thinly, then add them to the herb and yoghurt dressing.

Put the salad leaves in a serving dish. Pile the pears and their dressing on top. Using a vegetable peeler, shave off small, thin slices of the cheese and scatter them over the salad with the assorted sprouted seeds.

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Thanks to guardian.co.uk who have provided this article. View the original here.