Thursday, 2 August 2018

An easy peachy salad


Summer is definitely upon us! The heat has been so unusual in London that the thought of turning on the elements of the cooker is a big turn off.

Salads have been the stars of our meals recently. They give us that special cooling factor that our body craves in the heat. The salad that I have been making more often - changing some ingredients on the go - is one inspired by the Honey & Co crew. A white peach salad. The juicy fruit is now in season.

Honey & Co is one of my favourite places in London. The owners Sarit Packer and Itamar Srulovich are two of the friendliest and most creative cooks in the restaurant scene. Their food brings comfort to me. The lovely staff working there are a reflection of both. But I digress.

This peach salad can be a meal in itself. If you want to give it a boost, you can also add some slices of Parma ham. Yum! Instead of using roasted almonds I make my salad roasting pecan nuts with honey or maple syrup. The nuts enhance the sweetness of the peaches, adding texture and crunchiness to the salad. I also added some pea shoots that are in season now. The three elements of salt, acid and sweet come together in a colourful plate of pure beauty.


Honey is a big feature in this dish. It permeates the whole salad, from the restaurant name that inspired me to the recipe. Add honey and go :-)


My peachy salad with honey roasted pecans
Peach and Rocket salad with goat’s cheese and maple roasted pecans
Serves 4-6 people

Ingredients

5 white peaches, halved, stones removed (or you can use any type of peach or nectarines)
100g rocket
30g pea shoots (optional)
150g soft goat’s cheese
4-6 Tablespoons pecans, roasted (see recipe below)
Honey dressing (see recipe below)
Sea salt and pepper to taste

Honey dressing

1 teaspoon honey
3 Tablespoons freshly squeezed lemon juice
2 Tablespoons extra virgin olive oil
Sea salt and pepper to taste

Make the dressing by whisking honey, lemon juice and oil together in a small bowl. Season with salt and pepper.

Maple roasted pecans

1 cup pecan nuts
3 Tablespoons maple syrup
Sea salt

Method

Pre-heat the oven to 180C. Line a tray with parchment paper. Mix all the ingredients together and spread them on the tray. Roast for approximately 10 minutes. Remove from the oven, mix them gently and leave to cool. Store the unused nuts in an airtight container.
 

For the salad

Method

Cut the peaches. Arrange the rocket, peach, goat’s cheese on a large serving platter. Add the dressing and the pecan nuts and mix gently. Season to taste. Drizzle over with a little bit of honey. Serve.

A healthy note: Peaches have a low glycaemic load comparing to other fruits, making them a good option for those on a low blood sugar diet.

Till next week!
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