Instructions

Follow the steps and taste along the way.

1. Prepare the pears

   Preheat the oven to 200 °C. Halve the pears lengthwise and scoop out the cores with a teaspoon. Brush the cut sides with 6 ml olive oil and sprinkle with 1 g salt.

   

2. Roast the pears

   Place the pears cut-side down and roast for 15 minutes. The edges should start to turn golden and the flesh should soften, while the halves still hold their shape.

   

3. Toast the crunchy topping

   While the pears roast, toast the buckwheat groats in a dry pan for 4 to 5 minutes, stirring frequently. When they start to smell fragrant and brown in places, add the pumpkin seeds and toast for another 1 to 2 minutes. Set aside.

   

4. Fill and finish baking

   Turn the pears cut-side up. Divide the goat cheese and thyme leaves among the hollows. Return to the oven for 7 to 8 minutes, until the cheese softens and starts to warm gently around the edges.

   

5. Season with the dressing and serve

   Whisk the remaining 4 ml olive oil in a bowl with the honey, lemon juice, apple cider vinegar, remaining 0.5 g salt, and black pepper. Arrange the warm pears on plates, drizzle with the dressing, and sprinkle with the toasted buckwheat and seeds. Serve immediately.