Ingredients
Grilled pears, marinated creamy Feta, walnuts and a good drizzle of caramelised balsamic vinegar make the perfect afternoon snack packed with wonderful balanced flavours.
1 semi ripe Beurré Bosc pear. We used Buerré Bosc for this recipe.
100 g beetroot hummus, store bought
50 g sharp crumbly fetta cheese
1 ½ tsp pepita seeds
Olive oil for cooking
Micro herbs for serving
Method
1
Heat a grill skillet up to medium heat.
2
Slice the pear into 5mm thick slices, brush with olive oil and place on the pre-heated grill. Once char marks appear gently lift up the slices using a spatula and flip over to the other side to grill. Estimated 3-5 minutes on each side depending on the heat of the pan.
3
Spread a thick layer of beetroot hummus over the toasted sourbread slices.
4
Place the warm grilled pear slices over the top and crumble the feta over the top followed by a sprinkle of pepita seeds and microherbs.
Ingredients
Grilled pears, marinated creamy Feta, walnuts and a good drizzle of caramelised balsamic vinegar make the perfect afternoon snack packed with wonderful balanced flavours.
1 semi ripe Beurré Bosc pear. We used Buerré Bosc for this recipe.
100 g beetroot hummus, store bought
50 g sharp crumbly fetta cheese
1 ½ tsp pepita seeds
Olive oil for cooking
Micro herbs for serving
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