Roasted Peach, Blueberry and White Cheese Salad

This luscious summer salad is refreshing, elegant and easy to make. The perfect salad to serve as a salad or as part of a light meal.

  • DIFFICULTY Easy
  • COOKING TIME < 1 hour
  • CUISINE Italian
  • A RECIPE FROM PUCK

  • 2 Peaches or nectarines
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Runny Honey
  • 100 Grams (gm) Rocket or lamb’s ear lettuce
  • 1 Medium Fennel bulb, Thinly sliced
  • 1/4 Cup Blueberries
  • 100 Grams (gm) Puck Low Fat White Cheese
  • 4 Tablespoons Olive Oil
  • 2 Tablespoons Lemon Juice
  • Salt and pepper

Instructions

Step

1
Preheat oven to 200 °C. Segment the peaches, drizzle with lemon juice and honey. Place in a small baking dish and roast for 25 minutes. Remove from oven and cool.

Step

2
Spread rocket or lamb’s lettuce on flat serving plate. Scatter over sliced fennel, sliced peaches and blueberries. Crumble over white cheese.

Step

3
Whisk together olive oil and lemon juice, season with salt and pepper. Drizzle over the salad and serve immediately.

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