Caramelised Peach & Potato Summer Salad

Name: Caramelised Peach & Potato Summer Salad with Marinated Fetta & Roasted Almonds
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 400 g potatoes; 2 unit peach; 1 bag sugar snap peas; 1 bag rocket leaves; 1 packet roasted almonds; 1 tbs balsamic vinegar; 1 tub Marinated Fetta Cheese

with Marinated Fetta & Roasted Almonds

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If ever the spirit of summer was captured in a dish, this salad with caramelised peaches is it! Sweet, fresh, creamy (oh, thanks goat fetta) and a little bit crunchy, the simplicity of this dish will refresh you no end.

Tags:

Veggie

Allergens:

Almond

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

400 g

potatoes

2 unit

peach

1 bag

sugar snap peas

1 bag

rocket leaves

1 packet

roasted almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)

1 tub

Marinated Fetta Cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

Nutritional Values

per serving

Calories1890 kcal

Fat20.1 g

of which saturates6 g

Carbohydrate40.8 g

of which sugars12.9 g

Protein21.7 g

Sodium168 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Chopping board

•Knife

•Pan

•Large Bowl

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Chop the potato (unpeeled) into 2 cm wedges. TIP: Chopping the potato small means it will cook in the allocated time. Place the potato on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to cook for 20-25 minutes, or until golden and tender. TIP: Place on the top shelf of the oven for a quicker cook time.

While the potatoes are cooking, slice the peach into 1 cm thick wedges. Trim the ends of the sugar snap peas. Roughly chop the roasted almonds.

In the last 10 minutes of potato cooking time, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the peach wedges and cook for 2 minutes on each side, or until lightly golden and softened. TIP: Peaches have plenty of natural sugar which helps them caramelise when grilled! Set aside on a plate. Return the pan to the heat and add the sugar snap peas. Cook, tossing, for 2 minutes, or until just tender.

In a large bowl, combine the rocket leaves, roasted potato, grilled peach, roasted almonds and sugar snap peas.

Drizzle the salad with balsamic vinegar and oil (from the marinated goat fetta). Season to taste with a pinch of salt and pepper and toss to coat. TIP: Dress your salad just before serving to prevent soggy leaves.