Perfect summer salad to celebrate the solstice: Peach, Rocket & Mozzarella with toasted Pine nuts.

Feed your Fire Element with this incredible mix of bitter & toasty with some intense sweet & sour thrown in & all wonderfully fresh. This dish is perfect for a Sydney summer day – lunch or dinner. It’s exactly the sort of thing I love to eat in the hot months (when I want to avoid cooking): beautiful bitter greens complemented with sweet ripe stone fruit, crunchy nuts & creamy cheese. It looks absolutely gorgeous & delivers an amazing combination of textures & flavours. (It truly is a perfect summer salad … if not THE perfect summer salad!!) It doesn’t really even need the cheese – although it is very, very good with the cheese. There is no excuse for not giving it a try whether it’s just an light dinner for you or an entrée for a little party (serves 4). It is so quick and easy that a baby could do it – or a well-supervised toddler at any rate.

How to:

  1. Arrange your washed baby rocket leaves (100g) on a serving platter
  2. Top with peach slices / wedges from 2 (or 3) fresh peaches (or nectarines if that’s what you have)
  3. Tear 250g of fresh, buffalo mozzarella (or crumble some fresh sheep feta) over the salad
  4. Sprinkle generously with chopped mint
  5. Sprinkle again with some toasted pine nuts
  6. Drizzle – very generously – with aged balsamic and olive oil
  7. Season with salt and black pepper, to taste

Discover more about summer foods and why Bitter is Better at this time of year!

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