Griddled pear, Castelfranco and burrata salad with yoghurt dressing and toasted buckwheat
Recipe type: Salad
You will need to head to a specialist grocer to pick up the Castelfranco radicchio. If that isn't a possibility you can replace with endive which is usually a bit easier to get hold of.
  • 1 pear, peeled, cored and sliced into 8 wedges
  • 1 small or half a medium Castelfranco radicchio, torn into large pieces
  • 1 tablespoon yoghurt dressing
  • 150g ball Burrata (or mozzarella) cheese
  • 2 tablespoons buckwheat, rinsed and dried
  • olive oil
For the dressing
  • 50g natural yoghurt
  • Juice and zest of half a lemon
  • 1 teaspoon finely chopped chives
  • Salt and pepper
  1. First make your dressing
  2. Combine all of the ingredients in a small bowl, and season to taste, set aside.
  3. Next toast your buckwheat.
  4. In a frying pan, heat 2 teaspoons of olive oil over a medium heat. Add the buckwheat groats and keep stirring until the buckwheat becomes golden and toasted taking care not to burn, it will only take a couple of minutes. Turn our onto some kitchen towel to cool and drain.
  5. Next griddle your pear
  6. Prepare a cast iron griddle pan on a medium heat, drizzle with a little olive oil and then char the pear, cut side down for 1-2 minutes on each side. Remove and allow to cool a little while you prepare the rest of your salad.
  7. Put your salad together & plate up
  8. Place 2 tablespoons of the dressing in the bottom of a medium sized bowl, then toss in your salad leaves and make sure all is well coated.
  9. Transfer to two separate serving plates, then add your griddled pear, torn pieces of Burrata and scatter over the buckwheat. Finish with a drizzle of olive oil.
Recipe by Ceri Jones Chef at