Just peachy (Photo: Emma Boyd)

Recipe: Peach, rocket and feta salad

When it’s too hot to do more than throw a few ingredients together, this simple, elegant salad fits the bill perfectly.

This salad is a celebration of summer and quality ingredients. The star of the show is without a doubt the peach: golden, sweet and slightly perfumed. When paired with the bite of the red onion, the salty feta and the crunchy almonds, it makes a pretty and wonderfully tasty summer salad, which pairs beautifully with the corn, olive and cheddar fritters from last week.

PEACH, ROCKET AND FETA SALAD

Serves 4

  • juice of 1 lemon
  • 2 firm but ripe Golden Queen Peaches (or your favourite peach), stone removed, thinly sliced
  • 50g flaked almonds
  • 120g rocket
  • ½ medium red onion, very thinly sliced
  • 75g feta
  • olive oil for serving
  • red wine vinegar for serving

Put the lemon juice in a small bowl, add the peaches and using a spoon, mix well to make sure all the slices are covered in the juice. Set aside.

In a heavy-bottomed frying pan over a medium heat, toast the almond flakes until golden brown then set aside to cool.

Place the rocket into a large salad bowl, scatter over the onion, the peach slices, the feta and then finally the almonds. Dress with olive oil and vinegar and season with sea salt and freshly ground black pepper before serving.


The Spinoff’s food content is brought to you by Freedom Farms. They believe talking about food is nearly as much fun as eating it, and they’re excited to facilitate some good conversations around food provenance in Aotearoa New Zealand.

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