This is a bit of a faff, if I’m honest, but well worth it, for a summer salad that is just a bit different. This recipe is from my Summer Salad feature in NG magazines.
Allow 1 peach per person (ish).
3 peaches, 2 Spring Onions, handful of chopped coriander, half a teaspoon of salt, 2 tablespoons honey, half teaspoon lime zest, half teaspoon ground cumin, large pinch chilli powder (to taste), 1 tablespoon Tequila (optional), 2 or 3 tablespoons Olive Oil, 1 pack watercress or rocket, Fresh mozzarella.
Peel and chop 1 peach. Cut remaining peaches in quarter inch thick rounds (cut through the stem at top and bottom and then slice sideways-in until just before the stone). Mix together the chopped peach, spring onions and next 7 ingredients (and Tequila if using…go on…) in a food processor, add olive oil to desired consistency and pulse a couple of times until combined.
Oil a cold griddle pan and heat to a medium high heat. Brush both sides of the peach rounds with some of the dressing and grill each peach round for 3-5 minutes. Arrange watercress on a plate and alternately layer a round of Mozzarella and a slice of peach, drizzle with remaining dressing, and impress your friends 😊