Green Meal

Grilled Pears & Walnut Whip with Bread

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Grilled Pears & Walnut Whip with Bread

Dinner

Lunch

Sides

Char-marked pears piled over a lemony whipped cottage cheese, finished with warm roasted walnuts and briny olives. Sweet, salty, creamy, crunchy—perfect with warm bread.

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Serves

2 as a light lunch (or 4 as a starter)

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Time

20 min

☁️

CO2e

Pear = 0.45 kg CO₂e / kg

Let's cook it

Ingredients

2 ripe pears, cored and quartered
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1 cup cottage cheese (4% milkfat)
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2 tbsp Greek yogurt
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2 tbsp extra-virgin olive oil, divided
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1/2 cup walnut halves
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1/2 cup mixed pitted olives, drained
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1 tsp lemon zest + 1 tsp lemon juice
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Sea salt & black pepper
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Warm crusty bread, to serve

2 ripe pears (about 350 g), cored and quartered
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226 g cottage cheese (4% MF)
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30 g Greek yogurt
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30 ml extra-virgin olive oil, divided
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60 g walnut halves
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70 g mixed pitted olives, drained
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1 tsp lemon zest + 5 ml lemon juice
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Sea salt & black pepper
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Warm crusty bread, to serve

🗒️ Ingredients

Steps

Toast nuts: Put walnuts in a dry skillet over medium heat, 3–4 min until fragrant. Tip into a bowl with a pinch of salt.
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Whip the spread: Blitz cottage cheese, yogurt, lemon zest, a pinch of salt & pepper, and 1 tsp olive oil until smooth. Spoon onto a wide plate.
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Grill pears: Heat a grill pan or skillet over medium-high. Toss pears with 1 tbsp olive oil and a little salt. Sear 2–3 min per side until golden and tender.
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Assemble: Nestle warm pears into the whipped cottage cheese. Scatter over olives and the toasted walnuts. Drizzle remaining oil and a squeeze of lemon juice.
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Serve: Crack fresh pepper on top and serve with warm bread for scooping.

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