RECIPES BY Rhiannon Lambert

Peach & Goat’s Cheese Salad

  • 30 minutes
  • 4
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Essential Ingredients

6 ripe peaches
2 tbsp olive oil
200g goat's cheese, crumbled
120g rocket or mixed leaves
200g pearl barley
Handful of blueberries

For The Dressing
2 tbsp honey
2.5 tbsp balsamic vinegar
5 tbsp olive oil
Pinch of salt & pepper

Directions

  1. Bring a pan of salted water to the boil and add the pearl barley. Boil for 25-30 minutes or until tender, but still with a little bite.

  2. Meanwhile, half and stone the peaches, then chop each half into 3 pieces. Brush the peach slices with a little olive oil, then cook them in batches in a hot frying pan for 2-3 minutes each side until golden and a little charred.
  3. Make the dressing by whisking all the ingredients together in a jug. Taste and adjust the seasoning.

  4. To serve, divide the rocket or mixed leaves and pearl barley between bowls or spread over one big platter. Top with the peaches, crumbled goats cheese, a sprinkle of blueberries and a drizzle of the dressing.