Roasting pears intensifies their flavour while making them soft and tender. Choose firm pears, such as conference, for this recipe. The pears can be roasted in advance and refrigerated. Bring them to room temperature before assembling the salad.

Heat the oven to 180°C (150°C fan-assisted).

Line a baking tray with baking parchment.

Halve the pears lengthways and remove the cores, using a teaspoon, to create a hole for filling. Place the pears - hole side up - on the baking tray and sprinkle lightly with cinnamon.

Divide the walnuts amongst the holes and drizzle the honey over the nuts.

Roast for 30 minutes and then leave to cool.

When ready to serve, scatter the rocket over a large serving platter, then layer up the salad by carefully alternating pears, crumbled blue cheese and beetroot.

Drizzle any excess honey from the baking tray over the salad together with 1 tbsp olive oil.

Season lightly with cracked black pepper and sea salt.