Summer Salad with Caramelised Peaches
& Marinated Fetta- Almond
- Milk
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
Fruit in a salad never fails to make us think of long summer days and barbeques – and this salad is perfect for both. The marinated fetta is a real treat as well! Simple and sumptuous in equal measure.
Ingredients
400 g
potatoes
1
peach
½ 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 packet
sugar snap peas
1 tub
Marinated Fetta Cheese
(Contains: Milk;)
Not included in your delivery
½ tbs
olive oil
1 tbs
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, chop the potatoes into 2 cm quarters (unpeeled). Slice the peach into 1 cm thick wedges, wash the rocket leaves, roughly chop the roasted almonds, and trim and desting the sugar snap peas. Be sure to reserve the olive oil from the marinated fetta cheese.
Lay the potatoes in a single layer on a lined baking tray. Drizzle with the olive oil and season with salt and pepper. Cook in the oven for 20 minutes, or until golden and crispy.
Meanwhile, heat a dash of olive oil in a grill pan over a high heat. Grill the peach slices for 2-3 minutes until they have noticeable grill marks. Using a spatula gently turn over halfway through the cooking. Set aside on a plate.
In a large mixing bowl combine the rocket leaves, cooked potato, roasted almonds and sugar snap peas. In a small jug or bowl combine the balsamic vinegar and the reserved olive oil from the fetta cheese. Season with salt and pepper. Pour over the salad and toss to combine.
To serve, divide the salad between plates. Crumble over marinated fetta cheese and gently top with the grilled peach slices. Enjoy!
