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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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.