Peach & blue cheese salad

Peach & blue cheese salad

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 15 mins No cook

Easy

Serves 4
Try this creamy and fruity salad - perfect for lunch or a light summer supper

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal327
  • fat18g
  • saturates7g
  • carbs31g
  • sugars12g
  • fibre3g
  • protein13g
  • salt1.61g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • ½ ciabatta loaf, sliced
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp clear honey
  • squeeze of lemon juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 bag of mixed salad leaves
  • handful of mint leaves, torn
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 4 peaches, each cut into 8 pieces
    Peaches

    Peach

    pee-ch

    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 140g blue cheese or Brie, cut into chunks
  • 100g sugar snap peas, sliced in half lengthways

Method

  1. Toast the ciabatta slices and drizzle with 1 tbsp oil. Make the dressing by whisking together the remaining oil, honey and lemon juice, then season to taste. Mix all of the other ingredients together in a large bowl and toss with the dressing before serving.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Thor2013
19th Mar, 2017
5.05
Fantastic I used cambozola as recipe said Brie or blue cheese decided to go down the middle going to be a regular for work
vanililli
20th Jun, 2012
5.05
Lovely. Just delicious. Left out the sugar snap peas because I didn't have any, but it was very yummy nonetheless.
jarrett
10th Aug, 2011
5.05
This has become one of my favourite salads. I left out the mint and used basil instead; it was delicious.
dsford
25th Aug, 2010
5.05
This really is the taste of summer. We made it with Brie rather than blue cheese and the combination of tastes and textures is gorgeous. Will definitely make again and again.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.