Peach & hazelnut salad
Try this nutty, fruity, summer salad with the best of the fresh produce available in the South of France
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 15 mins
Vegetarian
- 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.
- 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.
- 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.
284 kcalories, protein 8g, carbohydrate 8g, fat 23 g, saturated fat 6g, fibre 2g, sugar 1g, salt 0.51 g
Recipe from Good Food magazine, August 2005.
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http://www.bbcgoodfood.com/recipes/2372/
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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
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 15 mins
Vegetarian
Vegetarian starter
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
284 kcalories, protein 8g, carbohydrate 8g, fat 23 g, saturated fat 6g, fibre 2g, sugar 1g, salt 0.51 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
