This luscious salad is a divine combination of summer flavours. I’ve kept dressing the salad really simple: drizzle with lemon juice and olive oil just prior to serving. Perfect as a light dinner on a warm evening or as part of a shared meal.
Serves: 2–3
INGREDIENTS
2 peaches (ripe but still firm-ish is ideal)
juice of half a lemon
1 heaped teaspoon honey or maple syrup
100 grams of wild rocket
1 medium bulb fennel
80 grams fresh blueberries
100 grams goat feta
4 tablespoons good quality extra virgin olive oil
juice of one lemon, freshly squeezed
Sea salt and cracked black pepper
To serve: A large plate or platter (do not use a deep bowl)
METHOD
Preheat oven to 200 degrees.
Slice peaches into segments. Place in a bowl. Pour over juice of ½ a lemon and toss well. Drizzle with honey and toss again. Place in a small baking dish. Roast for 25 minutes. Remove from oven and set aside to cool.
Use a mandoline or a sharp knife to cut fennel very very thinly.
Spread rocket leaves across the plate or platter you are using. Scatter the fennel. Use your hands to crumble the goat feta over the salad. Top with blueberries and roasted peach segments.
Drizzle with the juice of one lemon and then the extra virgin olive oil.
Season with sea salt and cracked black pepper. Serve immediately.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.