Baked Pears with Goat Cheese and Crunchy Buckwheat

Instructions

1. 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. 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. 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. 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. 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.