Recipe of the Week: Grilled Peach, Beetroot & Feta Salad

James Wong Salad RecipePeaches don’t just have to be the stuff of smoothies and fruit salads, their aromatic flavour and smooth texture work incredibly well in savoury dishes, too. Paired with tangy goats’ cheese, salty Jamón Ibérico and peppery leaves, the sweetness of peaches makes this a salad that hits your taste buds from all sides.

SERVES 4
PREP TIME 20 MINUTES
COOK TIME 45 MINUTES

 

 

INGREDIENTS
50G WALNUTS
4 COOKED BEETROOTS, CUT INTO WEDGES
4 PEACHES, HALVED, STONED AND CUT INTO WEDGES
50G FETA CHEESE, CRUMBLED
1 RED ONION, VERY FINELY SLICED
50G ROCKET LEAVES
50G WATERCRESS
80G JAMÓN IBÉRICO
1 QUANTITY ROAST CHICKPEA CROUTONS (SEE PAGE 198)
SALT AND PEPPER
CASHEW RANCH DRESSING
100G SPRING ONIONS, ROUGHLY CHOPPED
50G HONEY-ROASTED CASHEW NUTS
1 TBSP GRATED PARMESAN CHEESE
FINELY GRATED ZEST AND JUICE OF 1 LEMON
2 TBSP GARLIC MAYONNAISE
½ TSP ENGLISH MUSTARD
½ TSP WORCESTERSHIRE SAUCE
1 TBSP ROUGHLY CHOPPED DILL
1 TBSP ROUGHLY CHOPPED PARSLEY
½ TSP SALT

HEAT a nonstick frying pan over a medium-low heat and toast the walnuts for about 5 minutes, stirring frequently, until golden brown. Remove from the pan and set aside.
PREPARE the cashew ranch dressing. Blitz all the ingredients together in a food processor until smooth.
ARRANGE all the salad ingredients on a serving plate and season with salt and pepper. Drizzle one-third of the dressing over the salad (the remainder can be stored in the fridge for up to 3 days) and serve.

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