Peach and Feta Cheese Salad

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.

Course Main Course, Side Dish

Cuisine Modern European

Diet Vegetarian

Keyword feta salad, grilled peach salad, peach and feta salad, peach salad

Prep Time 15

Cook Time 25

Total Time 40

Servings Servings

Calories 589kcal

Author Brian Jones

Ingredients

For the Salad:

3 Ripe Peaches
150 g Feta Cheese 1½ Cups
50 g Rocket 2½ Cups (aka arugula)
25 g Pine Nuts 3-4 tablespoon
50 g Puy Lentils ¼ Cup (raw)
1 Small Onion 50g
2 Bay Leaves
1 Small Red Onion 75g
1 Spring Onion

For the Dressing:

3 tablespoon Olive Oil
1 tablespoon Cider Vinegar
1 Dash Tabasco Sauce
½ teaspoon Salt
⅛ teaspoon White Pepper

Instructions

Cut the small onion in half, don't bother peeling it, but trim off the "furry base" and add it to a small (18cm or 7") saucpan.
Add the bay leaves and puy lentils and enough water to cover the lentils by 4-5 cm (2"). Add the pan to the heat and bring it to a boil, then reduce to a simmer and cook for 25 minutes.
Cut the red onion in half, peel it, then cut it into half-moon shapes as thinly as you can.
Slice the spring onions into rounds as thinly as you can.
Cut the peaches in half, remove the stone, then cut each peach half into 4 wedges.
Crumble the feta cheese.
Mix together all of the ingredients for the dressing. I like to put them all into a small jar and give it a shake.
Drain the lentils when cooked and discard the onion and bay leaves.
Place the lentils in a bowl and add half of the dressing, and mix well to coat.
Heat a dry non-stick frying pan (24cm or 8") over a high heat and when the pan is hot, toast the pine nuts, taking care not to burn them, then set them aside.
Return the pan to the heat and sear the peaches for 60 seconds on each side.
Place all of the ingredients into a bowl, with the exception of the lentils and pine nuts. Add the remaining dressing, then gently mix together.
Sprinkle in the lentils and pine nuts, and serve.

Notes

This dish will serve two as a light main and 4 as a starter or side.

Nutrition