Warm grilled peach & frisée salad with goat's cheese dressing

grilled peach & frisee salad with goats cheese dressing

Serves 4

  • For the dressing

  • 55 g crumbly goat's cheese

  • sea salt

  • freshly ground black pepper

  • 5 tablespoons extra virgin olive oil

  • 1 lemon

  • 1 tablespoon walnut oil

  • 20 g Parmesan cheese, freshly grated

  • For the peaches

  • 2 large ripe peaches, halved and stones removed

  • extra virgin olive oil

  • sea salt

  • freshly ground black pepper

  • 2 frisée or endive lettuces, dark outer leaves discarded, inner leaves washed and dried

  • Parmesan cheese, freshly grated

  • 1 small bunch fresh mint, smallest leaves picked

To make your dressing, put the goat's cheese in a pestle and mortar with a little salt and pepper. (Goat's cheese is salty anyway, so go easy on the salt). Add the olive oil and juice of the lemon and mix up. Add the walnut oil and the Parmesan and mix again, but not for too long or it will split.



Put your peaches, cut-side down, on to a white-hot griddle pan and char them nicely on both sides. Remove and put on a large platter or divide between four plates. Drizzle the peaches with a little olive oil and sprinkle with salt and pepper. Put your frisée or endive leaves into a bowl with enough of your goat's cheese dressing to coat the leaves, and toss together gently and beautifully. Grate a little Parmesan over the dressed salad and put a pile of it on each plate, next to the peach halves. Scatter over some baby mint leaves. A genius, simple combo!



PS Some warmed, crumbly walnuts would be delicious sprinkled over the top. Also a plate of Parma ham, Spanish serrano ham or speck would be great to serve next to this salad.

Nutritional Information

Warm grilled peach & frisée salad with goat's cheese dressing

A totally killer combo

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Just the thing if you're on the lookout for some unusual, knockout BBQ sides – and so darn simple!
Serves 4
15m
Super easy
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Method

I love this salad – it's so simple. It's based on one that was cooked for me by the brilliant Jean-Georges Vongerichten at his New York restaurant, Perry Street. The flavour and juicy sweetness you get from a grilled ripe peach, or pear for that matter, served bravely and simply next to a crunchy single leaf salad of frisée or curly endive, are perfection. Especially with the creamy dressing. You might feel as if you're being a little bit wasteful when you're preparing this lettuce because the key to making it successfully is to remove and discard all the dark green, ridiculously bitter outer leaves of the lettuces, as you only want to use the sweet, white, crunchy inner leaves.

To make your dressing, put the goat's cheese in a pestle and mortar with a little salt and pepper. (Goat's cheese is salty anyway, so go easy on the salt). Add the olive oil and juice of the lemon and mix up. Add the walnut oil and the Parmesan and mix again, but not for too long or it will split.

Put your peaches, cut-side down, on to a white-hot griddle pan and char them nicely on both sides. Remove and put on a large platter or divide between four plates. Drizzle the peaches with a little olive oil and sprinkle with salt and pepper. Put your frisée or endive leaves into a bowl with enough of your goat's cheese dressing to coat the leaves, and toss together gently and beautifully. Grate a little Parmesan over the dressed salad and put a pile of it on each plate, next to the peach halves. Scatter over some baby mint leaves. A genius, simple combo!

PS Some warmed, crumbly walnuts would be delicious sprinkled over the top. Also a plate of Parma ham, Spanish serrano ham or speck would be great to serve next to this salad.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 348
    17%
  • Carbs 2.9g
    1%
  • Sugar 2.5g 3%
  • Fat 34.9g 50%
  • Saturates 7.4g 37%
  • Protein 5.1g 11%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • For the dressing

  • 55 g crumbly goat's cheese

  • sea salt

  • freshly ground black pepper

  • 5 tablespoons extra virgin olive oil

  • 1 lemon

  • 1 tablespoon walnut oil

  • 20 g Parmesan cheese, freshly grated

  • For the peaches

  • 2 large ripe peaches, halved and stones removed

  • extra virgin olive oil

  • sea salt

  • freshly ground black pepper

  • 2 frisée or endive lettuces, dark outer leaves discarded, inner leaves washed and dried

  • Parmesan cheese, freshly grated

  • 1 small bunch fresh mint, smallest leaves picked