Fennel and Peach Salad
This easy and quick summer salad is crunchy, fresh, sweet, sour and savoury - basically everything we’re looking for in a salad to fill our barbecue table this summer. Best of all, because it’s made up of sturdy crisp vegetables, as opposed to soft salad leaves, once dressed it can sit under the sun for hours without wilting or becoming soggy.
1 small clove garlic, finely grated
1 tbsp (15g) rice wine vinegar
2 tbsp (30g) sesame oil
2 tbsp (30g) soy sauce
1 tbsp (15g) maple syrup
1 large fennel bulb, shaved or finely sliced (around 230g)
1 small cucumber, shaved or finely sliced (around 250g)
3 peaches or nectarines, sliced (around 350g)
20g mint leaves, torn
3 tbsp pistachios, chopped
2 tbsp sesame seeds
1 lime, sliced
In a small bowl combine the finely grated garlic and rice wine vinegar. Let the garlic sit in the vinegar for five minutes, where it will become milder and less pungent. Next, add the sesame oil, soy sauce and maple syrup. Whisk the dressing together and set it aside.
In a large bowl, combine the shaved fennel, cucumber, sliced peaches and mint and use your hands to toss them together.
Pour the dressing over the vegetables and toss them together until the dressing is evenly distributed. Let the salad sit for five minutes while you prepare the topping.
Heat a small pan over medium low heat and add the chopped pistachios and sesame seeds to it. Toast the pistachios and seeds for 4-5 minutes, stirring often, until slightly darkened in colour.
Serve the salad topped with a sprinkle of the toasted pistachios and sesame seeds and a squeeze of lime juice.
by Valentina Concordia
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.