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.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.