Fruit forward

Taking inspo from the Italian Caprese or panzanella salads, Hannah Lewry combines heirloom tomatoes, ripe peaches, creamy cheese and crispy onions (bread on the side). We call it the “Hanzanella”

JUICY PEACH-ANDTOMATO SALAD WITH CRISPY ONIONS

“If you’re looking for a salad to sum up summer, this is it! Sweet, juicy peaches, sun-kissed tomatoes, creamy burratina and crispy onions all come together for the perfect mouthful.” – Hannah Lewry

Serves 4

EASY

GREAT VALUE

Preparation: 20 minutes, plus overnight draining time

Cooking: 5 minutes

For the green herb oil: soft herbs (such as basil, parsley and chives) 2½ cups olive oil ½–¾ cup

For the crispy onions: small white onions 2, thinly sliced cornflour 80 g salt, a generous pinch ground turmeric ¼t canola oil, for frying

Woolworths ripe-and-ready peaches 4, quartered

Woolworths exotic tomato selection 500 g, quartered extra virgin olive oil, for drizzling red wine vinegar, for drizzling sea salt and freshly ground black pepper, to taste

Woolworths burratina mozzarella

2 x 125 g tubs fennel or dill fronds, for scattering sourdough, grilled, for serving

1 To make the green herb oil, blanch the herbs (stems and all) in boiling, salted water for 10 seconds, then place in an ice bath. Drain and squeeze out any excess water, then blend with the olive oil to make a smooth, vibrant purée. Place in a coffee filter paper in a sieve over a jug or bowl, or use muslin cloth. Drain overnight.

2 To make the crispy onions, rinse the onions in cold water, drain and pat dry. Mix the cornflour, salt and turmeric in a bowl. Add the onions and toss well to coat. Place in a large sieve and shake off the excess cornflour through the sieve.

3 Heat the canola oil in a saucepan. To test whether it’s hot enough, add an onion. If it sizzles and floats to the top immediately, the oil is hot enough. Carefully fry the onions in 2 batches and drain on kitchen paper. Season with a little more salt.

4 Gently toss the peaches and tomatoes in a bowl with the olive oil, vinegar and seasoning.

5 Arrange on a large platter and tear over the burratina so that the cheese and cream filling pools at the bottom of the plate. Drizzle over the green herb oil, season once more. Serve immediately scattered with the crispy fried onions, garnished with the fennel or dill. Serve the toast on the side. Cook’s note: Add prosciutto if you like.

HEALTH-CONSCIOUS, MEAT-FREE

WINE: Woolworths Weltevrede Strawberry Rosé