Pickled pear, hazelnut, chickpea, quinoa and blue cheese salad

Name: Pickled pear, hazelnut, chickpea, quinoa and blue cheese salad
Yield: Serves 6
Ingredients: 250g chickpeas; 250g quinoa; 120g toasted hazelnuts; 100g sunflower seeds, toasted in a dry pan; 5 tablespoons extra virgin olive oil juice and zest of 1⁄2 a lemon; 1 small bunch of fresh flat-leaf parsley, roughly chopped; 150g blue cheese, such as Daylesford Blue, rind removed; sea salt and freshly ground black pepper; 2 firm pears, peeled, but with stalks left on; 2 tablespoons sugar 100ml white wine vinegar; 1⁄2 a red chilli, split and seeds removed

Pears and blue cheese are a winning combination in this salad recipe from Carole Bamford's cookbook of Daylesford dishes.

29 August 2024

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Pears and blue cheese are a classic combination, but here you need a relatively firm, yet ripe, flavoursome variety of pear, such as Williams or Conference, which can stand up to being cooked and pickled. You could use a creamy blue, such as Stichelton, Barkham Blue and of course Stilton instead, though ours will have a more crumbly texture. In autumn and winter on the farm, the fresh pears that come in from the orchards go beautifully with our Daylesford Blue cheese from the creamery.

See more recipes from the Daylesford cookbook.

A recipe from A Love For Food:Recipes from the Fields and Kitchens of Daylesford Farm by Carole Bamford (Square Peg).

Sardines on toast with tomatoes, basil and caper relish

Pickled pear hazelnut chickpea quinoa and blue cheese salad

Recipe notes