Peach & hazelnut salad

Peach & hazelnut salad

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 6

Try this nutty, fruity, summer salad with the best of the fresh produce available in the South of France

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
284
protein
8g
carbs
8g
fat
23g
saturates
6g
fibre
2g
sugar
1g
salt
0.51g

Ingredients

  • 4 peaches, stoned and sliced
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp Armagnac
  • 250g chavroux, pant-ysgawn or another soft goat's cheese
  • 100g lamb's lettuces
  • 85g rocket leaves

For the dressing

  • 50g skinned hazelnuts, roughly chopped
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp sherry vinegar

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 200C/fan 180C/gas 6. Make the dressing. Place the hazelnuts on a roasting tray and cook in the oven for 3-5 mins until golden, being careful not to burn them – they’ll toast very quickly. Then tip them into a large bowl, mix in the oil and sherry vinegar, and season.
  2. Place the peach slices on the roasting tray and drizzle with the olive oil and the Armagnac, and season lightly with salt and plenty of black pepper. Place the tray in the oven and roast the peaches for 5 mins to heat through.
  3. Add the whole cheese to the baking tray and roast for a further 2 mins until just starting to melt. Place the lamb’s lettuce and rocket in the bowl with the hazelnut dressing. Toss well. Arrange the dressed leaves on individual serving plates and top with the roasted peaches and a wedge of cheese. Drizzle over any remaining dressing and serve immediately.

Recipe from Good Food magazine, August 2005

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips