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Peach & hazelnut salad

Peach & hazelnut salad

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal284
fat23g
saturates6g
carbs8g
sugars1g
fibre2g
protein8g
low insalt0.51g
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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 lettuce
  • 85g rocket leaves

For the dressing

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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Rating: 5 out of 5.1 rating
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