Honeybush-poached pear-and-biltong salad

Honeybush-poached pear-and-biltong salad

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  • 4
  • Easy
  • 20 minutes
  • 45 minutes, plus cooling time
  • Woolworths Villiera Longmarket Sauvignon Blanc-Chenin Blanc 2016


  • 2 T wholegrain mustard
  • 1 cup olive oil
  • 5 T balsamic vinegar
  • 70 g treacle sugar
  • 200 g moist biltong, thinly sliced
  • For the poached pears:
  • 3 cups white wine
  • 2 honeybush teabags
  • 200 g sugar
  • 1 star anise
  • 1 cinnamon stick
  • 10 peppercorns
  • 5 cloves
  • 4 pears, peeled
  • 60 g walnuts, crushed
  • 1 T biltong powder
  • 120 g Gorgonzola
  • 1 T caster sugar
  • For the salad:
  • 20 g Baby spinach leaves, shredded
  • 60 g walnuts, roasted and salted
  • 20 g microgreens
  • 1 T biltong powder, to garnish

Cooking Instructions

Place the mustard, olive oil, balsamic vinegar and treacle sugar in a jar with a lid and shake well. Pour over the biltong and set aside until ready to use.

To poach the pears, place the wine, teabags, sugar, spices and pears in a saucepan and simmer over a medium heat for 20 minutes. Remove the pears from the saucepan and increase the heat to reduce the liquid to a light syrup. Once it has reduced, return the pears to the syrup. Cool and store in the fridge. Use a melon baller to core the pears from the bottom so that they can be filled with the Gorgonzola.

Preheat the oven to 180°C. Mix the crushed walnuts with the biltong powder. Fill the poached pears with Gorgonzola and create a “stopper” at the bottom of each with the walnut-and-biltong mixture.

Place the filled pears on a nonstick oven tray and bake until heated through and the cheese starts to melt, about 15–20 minutes. Remove the pears from the oven, sprinkle with caster sugar and use a kitchen blowtorch to caramelise them.

To serve, assemble the salad by arranging the marinated biltong (retain the marinade), baby spinach, walnuts and microgreens on a platter. Dress with 4 Tof the biltong marinade. Place the pears on top of the salad and sprinkle with the biltong powder.

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Natasha Recipe by: Natasha
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    Nigel Lees
    November 28, 2017

    Hi – this recipe is categorized as carb conscious yet it has 70g of treacle sugar, pears poached in white wine with 200g of sugar and some castor sugar. That probably adds up to significant amount of carbohydrate with a high sugar content with the added fructose of the pears. The recipe sounds great and I will try it, but is it really carb conscious?