Roasted pear and gorgonzola salad recipe | Sainsbury`s Magazine

Ingredients

• 6 small sweet potatoes (about 100g each)
• 6 mini pears, unpeeled
• 2 large or 4 medium courgettes, cut in wedges
• 2-3 tbsp olive oil
• 6 thyme sprigs, leaves picked
• 150g Gorgonzola cheese, at room temperature, rind removed
• 150ml double or whipping cream, at room temperature
• a little milk, if needed
• 50g unsalted butter
• 1 x 20g pack fresh sage, leaves picked