Ingredients

• 1 pear
• cut into quarters
• cored and skin left on
• 4 thin slices ciabatta brushed with olive oil
• 100g/3½oz baby leaf spinach
• small bunch fresh coriander
• roughly chopped
• 2 slices toast
• cut into thick croutons and tossed in olive oil
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 1 tbsp olive oil
• ¼ onion
• chopped
• 1 garlic clove
• finely sliced
• 50g/1¾oz brown sugar
• 150g/5½oz cherry tomatoes
• halved
• 3 tbsp white wine vinegar

Directions

• Heat a griddle pan until smoking. Add the pear quarters and griddle on both sides for one minute to create grill lines
• then remove from the heat and set aside.
• Place the ciabatta bread onto the griddle pan and cook for one minute on each side to create grill lines. Remove and set aside.
• To make the salad
• take two of the griddled pear quarters and chop them into small dice.
• Place the spinach
• coriander
• croutons and diced pear in a large bowl and mix together well.
• Add the olive oil
• season
• to taste
• with salt and freshly ground black pepper and set aside.
• To make the chutney
• place the olive oil in a frying pan over a medium heat. Add the onion and garlic and fry for one minute.
• Add the brown sugar and cherry tomatoes and cook for a further minute.
• Add the white wine vinegar and heat to simmer and cook to reduce for five minutes.
• To serve
• place the salad on a plate with the remaining chargrilled pear pieces and ciabatta placed around the salad. Pour the chutney into a small bowl and serve beside the salad.