Pear, Moorish Beetroot Hummus and Vegan Mozzarella Grilled Cheese

Makes: 2 sandwiches

Prep Time: 10 minutes
Cooking Time: 10 minutes. 


For the Pan Fried Pears
1 tbsp olive oil
1 firm but ripe pear,
sliced into 5mm slices
Sea salt
Freshly ground pepper

For the Mint and Basil OilHandful of mint leavesHandful of basil leaves¾ tbsp good quality extravirgin olive oilSqueeze of lemon juiceSea saltFreshly ground pepper

4 tbsp Moorish Beetroot
1 ball of The Arty Vegan
Burrata, sliced into 8,
(alternatively you can
use normal mozzarella)
1-2 cooked beetroots,
thinly sliced
4 slices sourdough bread
Oil for frying


FOR THE PEARS heat a frying over a high heat with a little oil. Once hot add the pears and quickly fry until you’ve got a good colour on both sides. Remove from the pan and set aside.

TO MAKE THE DRESSING add all of the ingredients into a pestle and mortar, and pound until it’s broken up into a herb oil, then season with plenty of salt and pepper.

TO BUILD THE SANDWICH split the ingredients between two slices of bread. Spread the hummus on side of bread, a layer of cooked beetroot, followed by a layer of vegan burrata. Then add the pears, and lastly a good spoonful of dressing
across the top. Sandwich the other piece of bread on top. Place into the same pan as you fried the pears, with a little bit more oil, over a medium heat. Fry on both sides until crisp and golden, and the mozzarella has melted.