Watercress and Pear Salad with Toasted Walnuts and Stilton

A refreshing and flavorful salad featuring peppery watercress, sweet pear, crunchy toasted walnuts, and tangy Stilton cheese. Pairs perfectly with a rich tomato soup.

Prep Time

10 minutes

Total Time

15 minutes

Calories

455 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.63/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Breakfast•Lunch•Dessert•Soup•Salad

Cuisine:

British

Mood:

Comfort Food•Healthy

Ingredients

Servings

4ozWatercress(Washed and dried)

£1.20

2Ripe Pears(Cored and thinly sliced)

£0.80

0.5cupWalnuts(Roughly chopped)

£1.50

4ozStilton Cheese(Crumbled)

£2.50

2tablespoonsExtra Virgin Olive Oil

£0.25

1tablespoonBalsamic Vinegar

£0.15

1teaspoonHoney(Optional, for extra sweetness)

£0.10

PinchSalt(To taste)

PinchBlack Pepper(Freshly ground, to taste)

Total Cost

£6.50

£1.63 per serving

Instructions

1.
In a small frying pan, toast the walnuts over medium heat for 3-5 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning. Remove from pan and let cool slightly.
2.
In a large bowl, combine the watercress and sliced pears.
3.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey (if using), salt, and pepper.
4.
Pour the dressing over the watercress and pears and toss gently to coat.
5.
Divide the salad among four plates. Top with the toasted walnuts and crumbled Stilton cheese.
6.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (165g)

455 kcal / 1904 kJ

Carbs

27g

10% of RDA

Fat

35g

50% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

17 g

19% of RDA

Sodium

320 mg

14% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

Toast the walnuts in the oven at 350°F (175°C) for 5-7 minutes if you prefer. Spread them in a single layer on a baking sheet.

For a vegetarian alternative, you can substitute the Stilton with a different blue cheese or a creamy goat cheese.

If you don't have Balsamic vinegar, you can use Red Wine vinegar or Apple Cider vinegar instead.

Adjust the amount of dressing to your liking. You may not need all of it.

Make the dressing ahead of time and store it in the refrigerator. Shake well before using.

Cooking Equipment

Small Frying Pan

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Classic Thermomix Tomato Soup

A rich and velvety smooth tomato soup made effortlessly in the Thermomix. This comforting classic uses canned tomatoes for year-round flavour and is perfect for a quick lunch or light dinner.

30 minutes

4 servings

Easy

"Pairs perfectly with this starter"

Dessert

Eton Mess with Strawberry and Elderflower

A classic British dessert with a twist. Crushed meringue, whipped cream, fresh strawberries, and a hint of elderflower create a light and refreshing finish to any meal, especially well-suited after a hearty tomato soup.

45 minutes

4 servings

Easy

"Eton Mess is a light and airy British dessert that perfectly complements the comforting tomato soup. The sweetness of the strawberries and meringue, coupled with the delicate floral notes of elderflower, provide a refreshing and palate-cleansing finish without being overly heavy or rich, maintaining the 'light and fresh' mood."

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Chef's Tips

Toast the walnuts in the oven at 350°F (175°C) for 5-7 minutes if you prefer. Spread them in a single layer on a baking sheet.

For a vegetarian alternative, you can substitute the Stilton with a different blue cheese or a creamy goat cheese.

If you don't have Balsamic vinegar, you can use Red Wine vinegar or Apple Cider vinegar instead.

Adjust the amount of dressing to your liking. You may not need all of it.

Make the dressing ahead of time and store it in the refrigerator. Shake well before using.

Watercress and Pear Salad with Toasted Walnuts and Stilton

Ingredients

Instructions