PEACH & CUCUMBER SALAD
A medley of light, summery flavours
SERVES:
4 people
COOKING TIME:
Prep time: 10 minutes
Cook time: 5 - 10 minutes
INGREDIENTS:
- 2-3 peaches or nectarines, stone removed and quartered
- ½ cucumber, sliced into discs
- A handful of fresh herbs, leaves of basil, parsley, mint & dill
- Olive oil
- Seasoning
- Add grains: Add approximately 200g of your favourite grains such as freekeh, couscous, puy lentils or pearl barley.
Cook as per the package instructions and leave to cool.
- Add cheese: Tear small pieces of mozzarella, feta or goats cheese to stir through the salad.
For the dressing
- A large handful of fresh basil leaves
- A clove of garlic, peeled
- Zest of a lemon
- Juice of half a lemon
- 2 tablespoons of pine nuts
- Approximately 100ml olive oil
METHOD:
1 - First make the dressing. Add all the ingredients except the oil to a food processor and blitz until a rough paste. Add the olive oil until the right consistency is achieved. Make the pesto runny enough to be able to pour. Decant to a small jug or glass bottle or make in advance and store in a sterilised jar in the fridge until ready to use.
2 - Alternatively make by hand - Grind the pine nuts in a pestle and mortar, chop the basil leaves and garlic as finely as possible and mix in with the basil along with the lemon zest, juice and garlic until a paste then stir through the olive oil.
3 - Brush the peach quarters with a little olive oil. Place flesh side down onto a hot grill, barbeque or griddle pan until both sides are seared. Leave as quarters or slice into smaller segments if preferred.
4 - To plate up, spoon the cooked grains onto a large serving plate. Add the peaches and cucumber on top. Dot pieces of cheese around and scatter the herbs over. Season with freshly ground pepper, drizzle the pesto dressing over everything and using salad servers, gently mix everything together.
5 - Place any remaining dressing on the table along with the peach salad.
As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.
It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.
So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.
1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.
2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.
3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.
4 - While the squash is roasting, make the basil oil. Combine all the ingredients in a pestle and mortar and grind together until the leaves are broken up and you have a chunky green oil. Season with salt and pepper.
As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.
It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.
So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.
1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.
2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.
3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.
4 - While the squash is roasting, make the basil oil. Combine all the ingredients in a pestle and mortar and grind together until the leaves are broken up and you have a chunky green oil. Season with salt and pepper.
As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.
It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.
So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.
1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.
2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.
3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.
4 - While the squash is roasting, make the basil oil. Combine all the ingredients in a pestle and mortar and grind together until the leaves are broken up and you have a chunky green oil. Season with salt and pepper.
1 - First make the dressing. Add all the ingredients except the oil to a food processor and blitz until a rough paste. Add the olive oil until the right consistency is achieved. Make the pesto runny enough to be able to pour. Decant to a small jug or glass bottle or make in advance and store in a sterilised jar in the fridge until ready to use.
2 - Alternatively make by hand - Grind the pine nuts in a pestle and mortar, chop the basil leaves and garlic as finely as possible and mix in with the basil along with the lemon zest, juice and garlic until a paste then stir through the olive oil.
3 - Brush the peach quarters with a little olive oil. Place flesh side down onto a hot grill, barbeque or griddle pan until both sides are seared. Leave as quarters or slice into smaller segments if preferred.
4 - To plate up, spoon the cooked grains onto a large serving plate. Add the peaches and cucumber on top. Dot pieces of cheese around and scatter the herbs over. Season with freshly ground pepper, drizzle the pesto dressing over everything and using salad servers, gently mix everything together.
5 - Place any remaining dressing on the table along with the peach salad.
NOTES
- The pesto dressing should keep well in the fridge for up to a week.
- A mix of white and yellow peaches or nectarines can work well for this.
- Instead of the pesto dressing, keep it simple with just a drizzle of olive oil and white balsamic vinegar.
- Assemble the salad just before serving to keep fresh, on hot days the herbs can wilt so scatter over at the last minute. The grilled peaches and cooked grains can be made in advance and stored in the fridge, and the pesto dressing can be made beforehand too.
5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.
6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.
We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk
5 - Meanwhile whisk the egg yolks together with the remaining caster sugar until pale and creamy looking. Add the egg mixture to the infused milk and heat gently over a low heat. Stir continuously until the milk thickens to a custard consistency. The custard is ready when it is thick enough to coat the back of a spoon. Spoon the custard into a clean bowl and to stop the custard from cooking any further, place the bowl in a sink filled with a little cold/iced water. Continue to stir intermittently as the custard cools.
6 - While the custard cools, whisk the cream until it is thick and forms soft peaks, being careful not to over whip.
7 - When the custard has cooled completely, carefully fold the whipped cream through the custard. Add the juice from one lemon and stir though. Taste and if needed, add the juice from the second lemon bit by bit until the preferred intensity of lemon flavour is achieved.
8 - Next, churn the custard in an ice cream maker* as per instructions.
9 - Place the ice cream in a freezable container either with a lid or a sheet of grease-proof paper over the top and then wrap securely in tin foil. Place in the freezer until ready to serve.
5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.
6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.
We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk
NOTES
- The pesto dressing should keep well in the fridge for up to a week.
- A mix of white and yellow peaches or nectarines can work well for this.
- Instead of the pesto dressing, keep it simple with just a drizzle of olive oil and white balsamic vinegar.
- Assemble the salad just before serving to keep fresh, on hot days the herbs can wilt so scatter over at the last minute. The grilled peaches and cooked grains can be made in advance and stored in the fridge, and the pesto dressing can be made beforehand too.
1 - First make the dressing. Add all the ingredients except the oil to a food processor and blitz until a rough paste. Add the olive oil until the right consistency is achieved. Make the pesto runny enough to be able to pour. Decant to a small jug or glass bottle or make in advance and store in a sterilised jar in the fridge until ready to use.
2 - Alternatively make by hand - Grind the pine nuts in a pestle and mortar, chop the basil leaves and garlic as finely as possible and mix in with the basil along with the lemon zest, juice and garlic until a paste then stir through the olive oil.
3 - Brush the peach quarters with a little olive oil. Place flesh side down onto a hot grill, barbeque or griddle pan until both sides are seared. Leave as quarters or slice into smaller segments if preferred.
4 - To plate up, spoon the cooked grains onto a large serving plate. Add the peaches and cucumber on top. Dot pieces of cheese around and scatter the herbs over. Season with freshly ground pepper, drizzle the pesto dressing over everything and using salad servers, gently mix everything together.
5 - Place any remaining dressing on the table along with the peach salad.
NOTES
- The pesto dressing should keep well in the fridge for up to a week.
- A mix of white and yellow peaches or nectarines can work well for this.
- Instead of the pesto dressing, keep it simple with just a drizzle of olive oil and white balsamic vinegar.
- Assemble the salad just before serving to keep fresh, on hot days the herbs can wilt so scatter over at the last minute. The grilled peaches and cooked grains can be made in advance and stored in the fridge, and the pesto dressing can be made beforehand too.
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