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    Home > Salads

    Grilled Romaine Hearts with Figs, Pear and Manchego

    Published: Apr 27, 2016 · Modified: May 22, 2021 by Nicky Corbishley

    Go to Recipe Print Recipe

    This Grilled Romaine Hearts with Figs, Pear and Manchego salad makes a great starter or lunch. Perfect for entertaining too!

    Grilled Romaine Hearts with Figs, Pear and Manchego

    Spring is here, time to whip out those salads!

    I was expecting to post this salad on a warm, sunny day – kind of like the weather last week. But for some reason, it seems to have gone back to Winter! We had big fat hailstones yesterday, and it’s looking pretty miserable again today.

    But I don’t care. I’d eat this salad any time!

    In fact the first time I made this one was for Superfood magazine back in December. It did feel a little strange eating salad whilst the Christmas tree was up, but come on…..

    Manchego?
    Figs?
    Pear?
    Walnuts?

    Plus an amazing honey-balsamic vinaigrette? I was definitely eating it!

    Grilled Romaine Hearts with Figs, Pear and Manchego

    I made 6 filling salads altogether for Superfood, and I’m going to be sharing all of them with you over the next few weeks.

    And it’s probably a good thing I’ve already got this yummy salad photographed because I can’t eat green stuff this week. Or red stuff.  Or anything that isn’t white or light in colour.

    Yep, I’ve gone down the vain approach of getting my teeth whitened. I had them done about 10 years ago at the dentist, and decided they needed a bit of a top up (not glow-in-the-dark, just nice, bright pearlies please!). This time I’m doing it at home over the course of a week.

    I’ve got to wear these strange-looking plastic teeth-guard-type-things filled with whitening solution overnight for 7 to 10 days.

    Three days in, and I know I definitely won’t last the full 10 days.

    White food is so boring!!

    At least it is when you’re trying not to stuff yourself with bread, cream, mayo, ice cream and cheese!
    I’m missing kale, and coffee, and raspberries and chocolate and green smoothies soooo much!

    Grilled Romaine Hearts with Figs, Pear and Manchego

    I’ve even considered melting chocolate and just drinking it through a straw. Bad Nicky.

    Just a few more days to go, then I’m having a large latte and a chocolate cake.

    Have a guess what Friday’s recipe is going to be…….

    Risotto! Yay! I actually love risotto, so I’m good with that white food. It’s a spring veg risotto, so I may have to miss out the green stuff (boo hoo) but I’m sure you guys can eat all that lovely asparagus and broccoli for me.

    The Grilled Romaine Hearts with Figs, Pear and Manchego Recipe:

    Grilled Romaine Hearts with Figs, Pear and Manchego

    By: Nicky Corbishley
    Grilled Romaine Hearts with Figs, Pear and Manchego
    5 from 1 vote
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Total Time 15 minutes mins
    Course Lunch
    Cuisine British
    Servings 4 people
    Calories 413 kcal

    Ingredients
     

    • 2 romaine hearts
    • 3 figs cut into halves
    • 1 pear - cored and sliced thinly
    • 50 g shelled walnuts - lightly chopped
    • 50 g Manchego - crumbled
    • Dressing:
    • 6 tbsp olive oil
    • 4 tbsp balsamic vinegar
    • 1 tbsp honey
    • salt & pepper

    INSTRUCTIONS
     

    • Slice the romaine hearts in half lengthwise. Whisk together the dressing ingredients using a fork.
    • Heat a griddle plate or pan and brush lightly with oil. Brush the cut side of the romaine hearts with the balsamic dressing and place on the griddle cut-side-down. Cook for 3-5 minutes until charred griddle lines appear (no need to turn over). Brush the figs with the dressing and place on the griddle for the last minute of cooking.
    • Place the romaine on a large serving plate, cut side up. Slice the halved figs into quarters and scatter on top of the romaine along with the sliced pear, walnuts and crumbled manchego. Serve with the remaining dressing.

    ✎ Notes

    Nutritional Information is per serving.

    Nutrition

    Calories: 413kcalCarbohydrates: 24gProtein: 6gFat: 33gSaturated Fat: 6gCholesterol: 13mgSodium: 85mgPotassium: 351mgFiber: 4gSugar: 18gVitamin A: 5045IUVitamin C: 5mgCalcium: 186mgIron: 1.4mg
    Keywords Super Salads
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

     

     

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    Reader Interactions

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    1. Kath says

      March 01, 2018 at 2:45 pm

      5 stars
      I didn't realise until a few years ago how much I love figs, this salad is absolutely delicious.

      Reply
    2. Cheri Williams says

      November 20, 2016 at 5:36 pm

      Nicky do you think you could do the romaine and figs in advance and serve chilled???

      Reply
    3. Tina says

      October 02, 2016 at 10:59 pm

      Wow that sounds like a killer combination! Thanks for the idea.

      Reply
    4. Rainbow Delicious (@rainbowdelish) says

      May 13, 2016 at 1:56 am

      This looks so unique and delicious! I'm so excited it is grill season!

      Reply
      • Nicky Corbishley says

        May 19, 2016 at 5:00 pm

        I hope you give them a go - they're so good!!

        Reply
    5. annie says

      April 29, 2016 at 12:40 am

      I've only recently started to appreciate romaine (used to be about dark greens or nothin') and now I need to make up for all that I've missed. I will definitely be trying this when we break out the grill!

      Reply
      • Nicky Corbishley says

        April 29, 2016 at 9:54 am

        Absolutely! I love the dark green stuff too, but the sweet crunchiness of romaine is so good!

        Reply
    6. Karen @ Seasonal Cravings says

      April 28, 2016 at 10:38 am

      I love a grilled salad! Add Manchego and you take it over the top. This look delicious!

      Reply
      • Nicky Corbishley says

        April 29, 2016 at 9:52 am

        Thanks Karen 🙂

        Reply
    7. Fuss Free Helen says

      April 27, 2016 at 8:04 pm

      The weather is insane here - snow, sunshine and now lots of thunder.

      Lovely salad, I love figs so much.

      Reply
      • Nicky Corbishley says

        April 28, 2016 at 6:33 am

        I know, I got caught in the snow yesterday, yet I was wearing a t-shirt this time last week. Madness!!
        Glad you like the salad 🙂

        Reply
    8. gingey bites says

      April 27, 2016 at 5:08 pm

      This looks divine - my kind of salad (i.e. cheese!!). I think this would be perfect for a dinner party starter 🙂 Good Luck with the teeth whitening!

      Reply
      • Nicky Corbishley says

        April 28, 2016 at 6:32 am

        ha ha thanks 🙂 I ate a raspberry yesterday and panicked i'd have pink teeth. The things we do for vanity!!!

        Reply
    9. Dannii @ Hungry Healthy Happy says

      April 27, 2016 at 3:02 pm

      What a lovely way to use figs! Who says that salads are boring?! This looks beautiful.

      Reply
      • Nicky Corbishley says

        April 28, 2016 at 6:31 am

        Thanks Danni, I agree, salads definitely should not be boring, there are so many ways to make a fab salad 🙂

        Reply

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    Hi I’m Nicky

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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