Cheesy Ploughman's Salad Recipe

This recipe serves 4 as a light lunch or snack, 2 if you want a really hearty meal.

• Toast each slice of bread under a medium grill or brown in a hot grill pan. Spread each slice of bread evenly with the Ploughman’s pickle.
• Coarsely grate the cheese, then divide between each slice of bread making sure each has a good, thick topping of cheese.
• Cook under a hot grill until the cheese has melted and slightly bubbling but not too brown, about 1 minute per slice. Once the cheese has melted, spread the cheese across the bread slice making sure the crusts are covered.

• Sprinkle liberally with the Worcestershire sauce. Place back under the grill and cook for another 2 minutes. Once cooked, remove from the grill and put to one side. Once cooled slightly, cut into chunky bite-sized pieces.
• Meanwhile, in a bowl, whisk together all the dressing ingredients. If needed, wash and pat dry the salad leaves. Place them into a large salad bowl. Add the pear slices and the dressing. Toss lightly being careful not to break the pear up too much.
• Divide the salad between 4 plates. Top each salad with the toasted cheese pieces and serve immediately.

Notes: If you like a more hefty salad, steam cook baby new potatoes, leave to cool slightly then add to the salad.

Ploughman’s pickle is a type of pickle known as Branston Pickle in the UK. Branston is a thick dark chunky relish-type pickle made from finely chopped vegetables bathed in a thick dark sauce. The sauce is named after the village of Burton in Staffordshire, where manufacturers Crosse & Blackwell first produced Branston pickle in 1922.

This recipe is based on a recipe from Make More of Salad, a campaign to encourage eating more salads for a healthier lifestyle.