This main course seared peach & feta cheese salad feels like ‘peak summer’, it is light, fresh & hearty enough to fight off those hunger pangs.
Peach and Feta Cheese Salad.
I have a thing for main course salads, they are a common theme for me throughout the summer. Sitting in the garden with my wife, a bowl of wine and some great summer ingredients is my idea of heaven.
Feta cheese adds a fantastic sour and salty note to the recipe that compliments the perfectly peaches perfectly.
Feta cheese adores sweetness, I also use it with honey in this baked feta cheese recipe!
This salad is not the first appearance of peaches in a salad here on Krumpli!
Last time out I used pickled peaches in a ham and cheese salad.
This time around they are seared, this caramelises the sugars and adds a very slight bitterness.
This step really is important to the recipe so please do not skip it.
Puy Lentils and Rocket.
The two key ingredients in this feta cheese salad provide us with sweet, sour, bitter and salty flavours.
The next two ingredients provide a peppery and earthy hint.
The puy lentils also provide some substance to the meal firmly pushing it towards a nutritious main course salad. This is in much the same way they are used in my lentil and asparagus salad.
We then tie all this together with a very simple and pretty classic vinaigrette… Three parts oil one part vinegar shaken together in a jar to form an emulsion.
Although I do add a splash of Tabasco sauce.
So now we have sweet, sour, salty, bitter and spicy flavours. We are seriously hitting some big ticks in boxes on flavour in this salad!
Fruit in Savoury Salads.
Peaches are not the only fruit… Ain’t that a book? No, sorry, that is oranges… Sorry I digress! Peaches are not the only fruit I use in salads.
I adore the addition of summer fruits in my summer salad recipes they work wonderfully well and are typically abundant.
This roasted fig salad is one of my all-time favourites and features that fruit and cheese idea in the same way this peach and feta salad does.
It is all about picking classic combinations, so we can go with duck, fennel and orange salad. Sticking with duck we can go cherry and duck salad, again a classic and fantastic flavour combination.
If duck aint your ‘thang’ how about chicken… This mango chicken salad takes flavours associated with a takeaway and turns them into a fantastic light main course salad!
On that note, it is time for you to get fruity and inspire my next savoury fruit salad. What is your favourite fruit and savoury combination?
Summer salads are a great way of reducing time slaving over a hot stove. This seared peach and feta cheese salad does involve a little cooking but it is all very chilled and laid back.
For the Salad:
- 3 Ripe Peaches
- 150 g (1 Cup) Feta Cheese
- 50 g (2.5 Cups) Rocket aka Arugula
- 25 g (3-4 Tbsp) Pine Nuts
- 50g (1/4 Cup) Puy Lentils
- 50g (1/3 Cup) Onion
- 2 Bay Leaves
- 50 g (1/3 cup) Red Onion
- 1 Spring Onion
For the Dressing:
- 3 Tbsp Olive Oil
- 1 Tbsp Cider Vinegar
- Dash Tabasco Sauce
- Salt and Pepper to taste
- Place a pan on the heat and bring to the boil.
- Whilst the pan is heating add the small onion which you will need to chop in half and the bay leaves.
- When the water comes to the boil add the puy lentils and reduce to a simmer.
- Cook for 25 minutes.
- Finely slice the red onion into half moons, and slice the spring onion.
- Cut each of the peaches in half and then remove the stone.
- Cut each half of peach into 3 wedges.
- Crumble the feta cheese.
- Mix together all of the ingredients for the dressing.
- Drain the lentils when cooked and discard the onion and bay leaves.
- Place the lentils in a bowl and add half of the dressing, mix and allow to cool for 10 minutes.
- Whilst the lentils are cooling heat a dry frying pan over a medium heat and toast the pine nuts.
- Turn the heat up on the dry pan to high and then sear off the peach segments and set aside.
- Now build your salad.
- Place all of the remaining prepared ingredients in a bowl with the exception of the lentils and pine nuts, then gently mix together.
- Then sprinkle in the lentils and pine nuts and divide between two bowls.
Amount Per Serving: Calories: 589Total Fat: 43gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 56mgSodium: 733mgCarbohydrates: 41gFiber: 7gSugar: 28gProtein: 16g
Calorific details are provided by a third-party application and are to be used as indicative figures only.