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)
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.