Flavours that sing

Stone fruits are my new-found love, as you may have gathered from some of the posts here – there’s a lovely Peach Preserve that I made recently and then if you love fresh, fruity cakes you have to try this Peach & Yogurt Cake.

While fruits in something sweet is a regular affair I’ve been toying with the idea of using them in something savoury too. But I was never too sure about the mix and balance of flavours. Almost like a sign I saw my blogger friend Sangeeta Khanna put up a recipe of a peach salad. I was intrigued. Peach? And salad? Now, that is definitely something I hadn’t heard of or even tried. My curiosity started to get the better of me and then slowly it turned into something like a rash, I just couldn’t get rid of it. I HAD to make this salad.

I have this thing about Mondays. It’s not my favourite day of the week, so to have something to look forward to, I make it a point to include something that either of us like in the menu for dinner on this day. So last week, Peach salad made it to the menu! This one has fresh, luscious peaches and generous sprinkling of feta which make for an unusual but delightful combination, and the chilli flakes, whoa, they not just pack a punch but they help cut through all that richness and take this salad to another level. The flavours are a moutful and they do really sing to you, a beautiful melody that you want to sample several times over. Heaven!

Peach & feta cheese salad
(You can find the original recipe by Sangeeta here, which I’ve adapted)

6 ripe peaches, washed, stoned and sliced
1 cup of lettuce leaves, torn
1/2 cup of feta cheese, crumbled

For the dressing
1 tsp of balsamic vinegar
1/2 tsp of olive oil
A generous pinch of chilli flakes
Some salt to taste

For garnishing
A handful of toasted pine nuts

Mix all the ingredients together for the dressing. Allow this to chill for about 10 minutes. Use this time to prep the rest of the stuff for this salad.

In a big bowl place the lettuce and the peaches. Drizzle the dressing over this and gently mix. I used my hand to mix this salad but you can also use a wooden spoon. Just be very gentle.

Sprinkle the crumbled feta cheese over this and mix once again. Garnish with the pine nuts and serve immediately.

*Instead of the pine nuts you can use walnuts or even almonds as they add a lovely texture and crunch to the salad

*I’ve used Lollo rosso for the lettuce in this salad but you can use rocket, arugula or even iceberg. In case you don’t have lettuce at hand then use fresh, big spinach leaves instead

*Be careful of the amount of salt and red chilli flakes that you add, you don’t want the seasoning to overpower the ingredients in this salad. It is a delicate balance

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  • Priya Suresh July 3, 2014 at 10:45 pm

    Irresistible platter there, very fruity and delicious;

    Reply

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