HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaramelised Peach & Potato Summer Salad
Caramelised Peach & Potato Summer Salad

Caramelised Peach & Potato Summer Salad

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.

Allergens:Tree NutsMilk

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

400 g


2 unit


1 bag

sugar snap peas

1 bag

rocket leaves

1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 tub

marinated fetta cheese


Not included in your delivery

olive oil

1 tbs

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1890 kJ
Fat20.1 g
of which saturates6 g
Carbohydrate40.8 g
of which sugars12.9 g
Dietary Fibre0 g
Protein21.7 g
Cholesterol0 mg
Sodium168 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Large Bowl
Instructionsarrow up iconarrow up icon
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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.