Recipe: Summer Salad of Grilled Tenderstem, Peaches & Goats' Cheese
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This simple salad is bursting with freshness and flavour. When it’s hot outside try using a barbeque instead of a griddle for a perfect alfresco dish! Serves: 4 Preparation time: 10 minutes Cooking time: 10 minutes You’ll need: 200g Tenderstem, stems cut in half 3 ripe peaches, stone removed and cut in quarters 1 tbsp olive oil 100g baby spinach leaves 150g goats cheese log (we used Kidderton Ash), cut into 1cm slices Small bunch fresh basil, leaves picked and torn Freshly ground black pepper and sea salt For the dressing: 4 tbsp extra virgin olive oil 2 tbsp good quality balsamic vinegar To serve: Crusty ciabatta, cut into slices What to do:
- Pre heat a griddle pan until smoking hot - this will take about 10 minutes.
- In a medium bowl, toss the Tenderstem and peach quarters in the olive oil and season with a little freshly ground black pepper and sea salt.
- Cook the Tenderstem and peaches on the hot griddle for about 5 minutes, turning a few times, until they are just tender and marked with griddle-lines.
- Arrange the spinach leaves on a serving platter, top with the cooked Tenderstem and peaches and add the goats cheese slices.
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