Peach, goats’ cheese and tomato salad

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.