Peach & blue cheese salad

Peach & blue cheese salad

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(6 ratings)

Prep: 15 mins No cook


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

Nutrition and extra info

  • Vegetarian


  • kcal327
  • fat18g
  • saturates7g
  • carbs31g
  • sugars12g
  • fibre3g
  • protein13g
  • salt1.61g


  • 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



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

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



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

  • 4 peaches, each cut into 8 pieces



    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


  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.

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Comments, questions and tips

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19th Mar, 2017
Fantastic I used cambozola as recipe said Brie or blue cheese decided to go down the middle going to be a regular for work
20th Jun, 2012
Lovely. Just delicious. Left out the sugar snap peas because I didn't have any, but it was very yummy nonetheless.
10th Aug, 2011
This has become one of my favourite salads. I left out the mint and used basil instead; it was delicious.
25th Aug, 2010
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.
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