serves 4 as side or 2 as light lunch
I love this time of year, the weather is changing, the garden is giving us different things but as the leaves change colour I’m not quite ready to start eating heavier meals. Our queen peach tree is always the last summer tree to give us its bounty so this salad makes the most of this delicious plump fruit.
Roast peach, crispy bacon and haloumi
Ingredients
3 peaches-halved
Olive oil
Salt/Pepper
4 rasher bacon-cooked till crispy
3 slices haloumi-cooked
1/4C your favourite nuts/seeds-I’ve used pumpkin/sunflower
2 large handful of your favourite lettuce mix-I used red/green cos leaves
Dressing
1/2C fresh or frozen raspberries
2Tbsp apple cider vinegar
2Tbsp olive oil
1Tbsp liquid honey
1Tbsp Dijon Mustard
Salt/Pepper
Method
Preheat oven to 180’C, arrange peaches in oven proof dish, drizzle with oil and seasoning with salt/pepper. Bake for 8 mins or till just tender. Set aside to cool.
Dressing- place raspberries in bowl and with the back of a spoon mash up, add in mustard, honey and vinegar, mix then slowly drizzle in oil. Check seasoning and adjust if needed.
To assemble- Scatter the lettuce over a large platter, arrange remaining ingredients over the top and then drizzle over the dressing.
Queen peaches are the classic peach to use when preserving them whole because they keep their shape so well and that is why they work so well in this recipe.
I do try to bottle as many as I can but I just love their firm texture so much that only half manage to get into jars.
The Kitchen Garden Central Otago 