Name: Peach & hazelnut salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: French
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 lettuce; 85g rocket leaves; 50g skinned hazelnuts roughly chopped; 3 tbsp extra-virgin olive oil; 1 tbsp sherry vinegar

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Peach & hazelnut salad

Peach & hazelnut salad

Orlando Murrin

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Serves 6

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 5 out of 5.1 ratingRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 lettuce
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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Nutrition: per serving

kcal284
fat23g
saturates6g
carbs8g
sugars1g
fibre2g
protein8g
salt0.51g

low

Method

step 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.
step 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.
step 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

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