Salat s persikami, rukkoloi i brynzoi

Ingredients

Instructions

1. 1

   Wash and dry the peaches and rocket well. Cut the peaches into 6-8 wedges each, removing the stones. Roughly chop the walnuts and crumble the feta or brynza into bite-size pieces.

2. 2

   Heat a dry frying pan over medium heat. Toast the walnuts for 2-3 minutes, stirring often, until fragrant and lightly darkened in spots. Transfer immediately to a plate so they do not burn.

3. 3

   In the same pan, increase the heat slightly and sear the peach wedges for 1-2 minutes per cut side until lightly caramelised. Do not overcrowd the pan; the fruit should sizzle rather than steam.

4. 4

   Whisk together the honey, lemon juice, olive oil, black pepper, and salt until the dressing is glossy and lightly thickened. Taste: it should be balanced between sweet, tart, and salty.

5. 5

   Arrange the rocket on a serving platter or two plates. Top with the warm peaches, toasted walnuts, and crumbled feta or brynza.

6. 6

   Spoon the dressing over the salad just before serving, using enough to lightly coat the leaves without weighing them down. Serve immediately while the peaches are still slightly warm against the cool cheese and greens.

Nutrition per serving

Notes

• •Choose peaches that are ripe but still firm so they hold their shape in the pan.
• •If your feta is very salty, reduce or omit the added salt in the dressing.
• •A grill pan can be used instead of a frying pan for more pronounced char lines.
• •This salad pairs well with crusty bread or as a light starter for a summer meal.

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