Roasted pear and gorgonzola salad
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Roasted pear and gorgonzola salad
Sweet potato, slightly tart pears and a creamy, piquant Gorgonzola are a marriage made in heaven. Scatter a handful of butter-fried sage leaves on top just before serving to bring a light crispiness to this dish. Serve at room temperature, not cold from the fridge.
Serves: 6
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
724Kcal
Fat
50gr
Saturates
29gr
Carbs
49gr
Sugars
26gr
Fibre
10gr
Protein
14gr
Salt
0.9gr
Natasha Sideris
Natasha is the founder of Tashas Group, a global hospitality company that includes restaurants and cookbooks. Natasha calls South Africa home, but has restaurants across the globe including Dubai and London.
See more of Natasha Sideris’s recipes
Natasha Sideris
Natasha is the founder of Tashas Group, a global hospitality company that includes restaurants and cookbooks. Natasha calls South Africa home, but has restaurants across the globe including Dubai and London.
See more of Natasha Sideris’s recipes
Ingredients
- 6 small sweet potatoes (about 100g each)
- 6 mini pears, unpeeled
- 2 large or 4 medium courgettes, cut in wedges
- 2-3 tbsp olive oil
- 6 thyme sprigs, leaves picked
- 150g Gorgonzola cheese, at room temperature, rind removed
- 150ml double or whipping cream, at room temperature
- a little milk, if needed
- 50g unsalted butter
- 1 x 20g pack fresh sage, leaves picked
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4.
- Scrub the sweet potatoes and quarter lengthways. Halve the pears vertically through the stalk, then add both to a roasting tin. Cut the courgettes into chunky pieces and add to the tin, then drizzle with the olive oil. Season with salt and pepper and scatter in the thyme leaves, tossing everything together. Roast for 35-40 minutes until soft and sticky (check after 25 minutes to see if the courgettes are ready to remove). Leave the roasted veg and pears to cool (they can be roasted up to 24 hours ahead, but bring back to room temperature before serving).
- Combine the Gorgonzola and cream in a mixing bowl and whisk until light and fluffy; if the mixture thickens up too much, add a little milk to loosen.
- When ready to serve, melt the butter in a frying pan and fry the sage leaves over a medium-heat until crisp. Arrange the sweet potato, courgette and pear on a platter and garnish with generous dollops of the whipped Gorgonzola. Drizzle the sage butter over the top and serve.
