Wednesday, October 3, 2012

Recipe: Griddled Peach and Feta Salad

This is frankly the most GORGEAUS salad recipe I have ever made!!! It's got so much oomph, such zingy flavours, really well paired ingredients- basically it's just fab! If you cant get raspberry vinegar (i'm not actually sure how readily available it is in this country- the raspberry vinegar I have was a nice foodie buy from France this summer) then just use cider vinegar. You can also use nectarines or apricots in the place of peaches if you want. The nice dish i've presented this in was a present my mum brought back to me from Mexico- very pretty isn't it??

Griddled Peach and Feta Salad (serves 2)

2 ripe peaches
1 tsp raspberry vinegar
½ tsp sugar
Salt and pepper
100g mixed leaves (preferably peppery Italian leaves)
100g feta, diced
Salt and pepper

1 tbsp raspberry vinegar
1 tbsp extra virgin olive oil
½ tsp Dijon mustard
Salt, sugar and pepper to taste

1. Put a griddle pan onto a high heat. Stone the peaches and cut each one into quarters. Brush each quarter with raspberry vinegar (or lemon juice) and sprinkle with sugar, salt and pepper.
2. Put each seasoned peach quarter onto the griddle pan, one of the flesh sides facing down. In 2 minutes, turn it onto it’s other side, and then after another minute, turn it onto the skin side (making sure the peach “wedges” are griddled all over).
3. Put the leaves into a big serving dish. Top with the feta, and the still warm griddled peaches. Whisk together the dressing ingredients, season to taste and pour over the salad. Serve!

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