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DISH WITH TISH: SUMMER SALAD

DISH WITH TISH: SUMMER SALAD

A Summer salad of roasted peach, pistachio, mint, dill, watercress and salted sheep’s cheese.

A bright, fresh summer salad inspired by the Eastern Mediterranean with contrasting flavours and textures. Roasting peaches this way intensifies their natural sweetness and flavour (it’s also good with ice-cream!)

‘I like to layer this on a platter as opposed to a bowl for a visually beautiful presentation- a centrepiece even. Excellent with grilled pork or lamb.’ Ben Tish


DISH WITH TISH: SUMMER SALAD
Prep Time
15 mins
Cooking Time
30 mins
Difficulty
Easy
Serves
4

Ingredients

4 ripe yellow peach, halved and stone removed
1 tablespoon honey
2 tsp orange flower water
40g pistachio
1 bunch mint, leaves picked
1 bunch dill, leaves picked
2 bunch watercress stalks trimmed off
140g salted sheep’s cheese such as barrel aged feta
Sea salt, black pepper and olive oil
100ml house dressing


Directions

  1. Heat an oven to 160 degrees.
  2. Place the peaches cut side down on an oven tray, drizzle with the honey, some olive oil and season well. Roast for 15-17 minutes or until the peaches are nice, tender and caramelised- the skin should have started to blister.
  3. Remove from the oven, cool and then drizzle over the flower water.
  4. Place the herbs and watercress in a bowl and season well. Toss through three quarters of the dressing and mix.
  5. Transfer this to a platter and spread out evenly. Now crumble the cheese and scatter over followed by the pistachio. Now tear the peaches and place these over the top. Finally mix the remaining vinaigrette with any honeyed juices in the roasting tin and spoon this over everything. Serve.

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A few signs that summer cooking has arrived at Cubitt House.⁠
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