Caramelised Peach & Potato Summer Salad
with Marinated Fetta & Roasted Almonds
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
Utensils
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.
Divide the salad between bowls and crumble over the marinated goat fetta.
