I never get tired of discovering new salad combos and the fennel and peach salad with goat’s cheese is up there. It’s salty and creamy, but sweet and crunchy. It’s a dance party in your mouth.
If I’m handed a lettuce, tomato and cucumber salad these days I’m a little underwhelmed. There are so many awesome combos of vegetables, grains, fruits, pulses and cheeses you can do that and so much inspiration around readily available that it really doesn’t even need too much inspiration.
This salad can be the main event for a light meal, or serve it beside a delicious roast chook, or whatever takes your fancy.
Serves 6 as a side
Difficulty too easy
4 peaches halved, stones removed
1 fennel bulb, tops removed, halved then cut into wedges
60g goats cheese
Drizzle of caramelised balsamic and olive oil
Salt and pepper
Heat griddle pan or bbq, and lightly rub peaches and fennel with olive and season.
Place peaches flesh side down and grill for about 5 minutes until you have nice caramelised lines on them before flipping them over for a further three minutes. Lightly grill both sides of fennel wedges.
Set aside to cool.
Place washed rocket onto a plate, scatter fennel and peaches around, then crumble goats cheese on top.
Drizzle with caramelised balsamic and olive oil to taste, and season.
Tip: if you don’t have a griddle pan or bbq you can easily roast peaches and fennel in the oven for 15 minutes on 180C
Caramelised balsamic, or balsamic reduction can be found in the vinegar aisle of your supermarket or specialty delis. You can also make it yourself by taking 100ml of balsamic vinegar and cooking it down over a medium heat until it is reduced to a thickened, sweet syrup.