Spiced Peach & Goat’s Cheese Salad
Spiced Peach & Goat’s Cheese Salad

Spiced Peach & Goat’s Cheese Salad

At this time of year, we're always looking for ways to make summer salads that little bit more interesting. This recipe might involve quite a few steps – but the results are worth it. Plus, some the extras – like the dressing – will keep for a few months if stored properly.
Photography: DAN JONES

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Total Time
30 Minutes
For the salad
2 peaches
2 tsp of honey
2 tsp of Italian Seasoning
1 tsp of olive oil
1 tsp of water
½ cucumber, peeled if you don’t like the skin
2 tsp of white wine vinegar
Sea salt
150g of cherry tomatoes
15g of basil leaves
15g of parsley leaves
50g of crumbly goat’s cheese
1 tbsp of olive oil
4 tbsp of Chimichurri, to serve
For the Italian Seasoning
22g of dried basil
22g of dried oregano
11g of dried rosemary
22g of dried parsley
16g of dried thyme
4g of garlic granules
4g of onion granules
For The Chimichurri
20g of coriander, finely chopped
20g of parsley, finely chopped
2 garlic cloves, minced
1 shallot, very finely diced
½ tsp of harissa
5 tbsp of extra virgin olive oil
2 tbsp of white wine vinegar
1 pinch of salt
Step 1

Ribbon the cucumber with a swivel-head vegetable peeler, stopping before you reach the seeds. Put in a bowl with the white wine vinegar and a pinch of salt, then toss to combine. Set aside.

Step 2

Halve the peaches and pull out the stones. Whisk together the honey, Italian seasoning, olive oil and water.

Step 3

Heat a frying pan over a moderate heat, dip each peach half into the spiced honey, and cook for 3 minutes, until starting to colour.

Step 4

Spoon some more of the honey over each peach half, then flip and cook until well caramelized. Spoon the rest of the honey over the top, flip once more, and cook until well browned.

Step 5

Take the pan off the heat and set aside. Slice the tomatoes into halves or quarters. Squeeze the cucumber then toss with the tomatoes, and the herbs.

Step 6

Dot with the goat’s cheese, top with the peaches and dress with the tablespoon of olive oil before serving.

Step 7

Serve with the lovely fresh chimichurri drizzled over. No need for blitzing or grinding here, just mix your ingredients together thoroughly by hand in a small bowl . Label and store in a clean jar in a cool, dark place for up to six months. Add all the ingredients to a bowl and mix thoroughly. Taste for seasoning. It might need a little more salt, or more harissa. Cover, and allow your chimichurri to sit for at least 10 minutes to let the flavours develop, but longer if you can (2-3 hours is perfect). For a looser consistency, you can add more olive oil.

Step 8

Put any whole spices into your coffee grinder or pestle and mortar. Grind to your desired consistency. Then add in any powdered ingredients and your chilli flakes, garlic granules and salt. Mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months.

Recipe courtesy of Spice Kitchen by Sanjay Aggarwal (Quadrille, £22) Photography ©Dan Jones

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