This refreshing salad is a new take on an Italian classic, with a touch of sweetness - pair it with pork belly for a summer roast
Nutrition and extra info
- Vegetarian
- Vegan
Nutrition: per serving
- kcal114
- fat7g
- saturates1g
- carbs10g
- sugars5g
- fibre2g
- protein2g
- salt0.2g
Ingredients
- 3 banana shallots, finely sliced into rings
- 2 tbsp cider vinegar
- pinch of golden caster sugar
- 3 firm peaches, halved, flat peaches are nice, if you can get them
- 3 ½ tbsp extra virgin olive oil
- pinch of red chilli flakes
- pinch of fennel seeds
Fennel seeds
feh-nell seedsA dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- juice ½ lemon
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp capers, rinsed
Capers
kay-perCapers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 2 slices day-old sourdough, torn into chunks
Sourdough
sow–er-dohSourdough is a method of leavening bread, based on uncooked bread dough (known as 'mother…
- handful wild rocket
Rocket
roh-ketRocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- small pack basil, leaves picked
Basil
ba-zilMost closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- fennel fronds, from the crispy pork belly recipe (optional)
Method
Quick-pickle the shallots in a bowl with the cider vinegar and sugar. Destone and slice the peaches.
Put the peaches in a bowl and toss with 1/2 tbsp olive oil, the chilli flakes, fennel seeds and some seasoning. Heat a griddle pan over a high heat and sear the peaches for 2 mins each side until they have char lines on them. Remove from the heat and allow to cool.
Pour the vinegar from the shallots into a bowl and whisk together with the remaining olive oil and some seasoning to make a dressing.
Put the peaches in a salad bowl or sharing platter with the lemon juice, shallots, capers and bread, season well and pour over the dressing. Add the rocket, basil and fennel fronds (if using), and toss thoroughly with your hands to combine.
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