Peachy Keen Summer Salad

Serve alongside your favourite grilled meats from David’s Larder or fish from Manettas for a complete summer meal that is “peachy keen!”

What You Need:

Salad:

• 1 small packet Rocket
• 4-6 peaches and or nectarines- grilled till softened
• 1/2 red onion very thinly sliced
• 2 large tomatoes or a punnet of cherry tomatoes sliced as you like
• 4 asparagus spears sliced into 2 cm pieces
• 1 handful of hazelnuts (option- toast nuts if more crunch is desired)
• pomegranate seeds to garnish
• 3 Tbsp white wine vinegar
• 3 Tbsp olive oil

Dressing:

• 1/2 cup greek yoghurt
• juice and zest of 1 lemon
• 1 tsp cumin
• 1 tsp ground coriander seeds
• 2 garlic cloves minced
• 1 tsp salt (or to taste)

What To Do:

1. In a bowl, combine the sliced tomatoes and thinly sliced red onion with olive oil, vinegar and a generous sprinkle of salt. Stir well and set aside to marinate.
2. Mix dressing ingredients together until well combined. Set aside for flavours to develop.
3. Grill stone fruit til softened and slight char marks appear. Place salad ingredients on a large serving platter. Drizzle dressing across the salad and top with pomegranate seeds. Serve immediately.