Obsession with summer stone fruits means they’re really receiving a stack of air time in our recipes at the moment! Salads are such a lovely way to enjoy stone fruits and really up the impressive factor in a meal with zero fuss at all. One of my favourites is with asparagus in a salad because the contrast of sweet and crunch is just so delicious.
PEACH ASPARAGUS AND MINT SALAD
Serves 4 as a side
GF : DF : SF
3 peaches, seeded and sliced in 8ths
1 bunch asparagus, ends trimmed slightly
1 tablespoon extra virgin olive oil
1/2 cup mint leaves, picked
1 cup rocket or watercress
1/4 cup hazelnuts roughly chopped
1/2 teaspoon dijon mustarad
1 1/2 tablespoons lemon juice
1 tablespoon greek yoghurt
1 teaspoon extra virgin olive oil
Pinch sea salt and black pepper
Heat a large frypan on low heat, add 1 tablespoon extra virgin olive oil, then the peaches and asparagus. Cook asparagus for 4-5 minutes, turning a few times throughout. Once asparagus is cooked, remove from pan and set aside and let the peaches cook another 10 minutes or so, turning every 5 minutes. When peaches are cooked and deliciously golden remove from pan and arrange on plate with rocket, asparagus, mint and hazelnuts. Drizzle with dressing and serve.