Peach, goats’ cheese and tomato salad

The Jewish Chronicle - - LIFE - www.cook­with­lisa.com

This un­usual salad is burst­ing with full flavour and is hearty and fill­ing. Peaches are not of­ten used in savoury dishes but go beau­ti­fully with many cheeses and herbs. With some ex­tra vir­gin olive oil, you have peach salad Serves: 4-6 Prepa­ra­tion: 30 min­utes Cook­ing: 5 min­utes

IN­GRE­DI­ENTS

6 large toma­toes 3 white peaches, each stoned and cut into 12 slices 125g goats’ cheese, soft and creamy 6 basil leaves, sliced thinly 1 hand­ful chives, chopped 2 tbsp ex­tra vir­gin olive oil 20g pine nuts, toasted 10g sun­flower seeds 1-2 tsp agave nec­tar Sea salt and black pep­per

GAR­NISH

A large sprig of basil

METHOD

Bring a large pan of wa­ter to the boil and fill a large bowl with ice-cold wa­ter.

Re­move each tomato’s stem, cut a very shal­low “x” through the skin only on the top and bot­tom of each tomato.

Drop the toma­toes into the boil­ing wa­ter 3 at a time us­ing a slot­ted spoon, re­move af­ter 20-30 sec­onds, or when the skin be­gins to peel, then drop into the cold wa­ter for at least 5 min­utes to stop the cook­ing process.

Once cool peel away the toma­toes’ skin then quar­ter them and scoop the seeds out.

Halve each de-seeded quar­ter, place in a large mix­ing bowl and sea­son.

Add the oil, chives and basil and mix well and add the peach slices.

To serve, place the toma­toes and peaches on a large plat­ter, scat­ter the pine nuts, sun­flower seeds and goats’ cheese.

Driz­zle the agave nec­tar, and top with basil sprigs.

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