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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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British Pie Week calls for proper roots.

This Saturday, we’re collaborating with @manzespieandmash - one of London’s oldest and most iconic pie shops.

Slow-cooked mutton pie with signature liquor.
A proper classic, done properly.

Available Saturday 7th March at Cubitt House pubs and M. Manze branches.

Limited pies. Get it while it’s hot.
A few of the faces behind the pastry.

With our Chef Director @ben.tish at the helm, Pie Week has officially commenced.

#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
Today, Ana Da Costa takes over our Pie Week menu across seven Cubitt House pubs.

Her Mapo Tofu pie brings something bold to the table - and it’s on the menu for one day only. 

7 chefs. 7 pies. 7 days.

#britishpieweek #cubitthouse #bestpiesinlondon
Cubitt House goes back to where it all started.

To mark British Pie Week, Chef Director @ben.tish visited @manzespieandmash in Peckham, stepping inside one of London’s historic pie and mash houses to see the craft up close.

Because some things are worth doing the old way. Pie Week, with proper roots.

#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
Consider this the full briefing.

Seven chefs.
Seven very different pies.
Seven days to try them.

Pie Week at Cubitt House.

@robin.gill.food @manzespieandmash @brownoli939 @ecstasy_cookbook @_lotsofbutter @aureliendudu85 @chef_sits 

#britishpieweek #cubitthouse #bestpiesinlondon #britishfood