This luscious salad is a divine combination of summer flavours. I’ve kept dressing the salad really simple: drizzle with lemon juice and olive oil just prior to serving. Perfect as a light dinner on a warm evening or as part of a shared meal.
Serves: 2–3
INGREDIENTS
2 peaches (ripe but still firm-ish is ideal)
juice of half a lemon
1 heaped teaspoon honey or maple syrup
100 grams of wild rocket
1 medium bulb fennel
80 grams fresh blueberries
100 grams goat feta
4 tablespoons good quality extra virgin olive oil
juice of one lemon, freshly squeezed
Sea salt and cracked black pepper
To serve: A large plate or platter (do not use a deep bowl)
METHOD
Preheat oven to 200 degrees.
Slice peaches into segments. Place in a bowl. Pour over juice of ½ a lemon and toss well. Drizzle with honey and toss again. Place in a small baking dish. Roast for 25 minutes. Remove from oven and set aside to cool.
Use a mandoline or a sharp knife to cut fennel very very thinly.
Spread rocket leaves across the plate or platter you are using. Scatter the fennel. Use your hands to crumble the goat feta over the salad. Top with blueberries and roasted peach segments.
Drizzle with the juice of one lemon and then the extra virgin olive oil.
Season with sea salt and cracked black pepper. Serve immediately.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!