An utterly scrumptious side salad that’s ready in 15 minutes, with no pots or pans to wash up afterwards.
Instructions:
1) Cut your hispi cabbage lengthways into 6 to 8 wedges.
2) Half a handful of brussel sprouts, removing the woody ends.
3) Cut a couple of medium-firm conference pears lengthways into 8 wedges.
4) Mix 1tsp dijon mustard, 1tsp honey, 2 tbsp good quality rapeseed oil and 1tbsp cider vinegar together to make the dressing.
5) Place the hispi cabbage and brussels cut side down on bake-o-glide on your simmering plate. After 4 minutes, turn and sear for 4 minutes more. Close the lid and cook for 2-3 minutes until slightly soft. Remove to a bowl.
7) Place the pears on the simmering plate for 1 minute each side until caramelised. Remove from the heat.
8) Toss your pears and vegetables gently in the dressing and sprinkle with generous chunks of your favourite crumby blue cheese. (We recommend Dorset Blue Vinny.)
