Gloucester and Worcester ploughman's salad

A substantial dish that gives a twist to that classic pub lunch, the ploughman’s

Ingredients (Serves 2)
  • 3 slices granary bread
  • 3 tbsp ploughman’s pickle
  • 75g/3oz Double Gloucester cheese, grated
  • Dashes of Worcestershire sauce
  • 1 x 130g bag Bistro salad leaves
  • 1 pear, cored and thinly sliced

For the dressing

  • 2 tbsp olive oil
  • 1 tbsp cider vinegar
  • Dashes of Worcestershire sauce
  • Pinch of caster sugar

Preheat the grill to medium and toast the slices of bread on both sides. Spread the pickle over one side and top with the cheese. Return to the grill for about 1 minute, until the cheese has melted. Using a knife, spread the cheese to the edges of the bread (this will stop the crust burning), then sprinkle with Worcestershire sauce and grill for a further 2 minutes.

Meanwhile, whisk together the dressing ingredients.

Cut each slice of toast in half to give 6 pieces in total.

Empty the salad leaves into a large bowl, add the pear slices, drizzle over the dressing and toss together lightly. Divide between 2 plates then top with the ploughman’s croutes and serve immediately.

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