This vibrant Italian salad makes a wonderful starter or light lunch, perfect to enjoy in the sunshine.
Drizzle peach halves with olive oil, season and roast until they are soft and caramelised. While the peach halves cool, whisk together orange zest and juice, lemon juice, olive oil and seasoning to make a light dressing.
Arrange the peaches, burrata and pea shoots, drizzle with dressing and top with Parma Ham slices.
4 ripe peaches, halved and de-stoned
½ tbsp olive oil
125g burrata, torn
4 handfuls pea shoots and mixed leaves
8 slices Parma Ham
Zest and juice ½ large orange
Juice 1 lemon
5 tbsp extra virgin olive oil
Salt and pepper
Preheat the oven to 200oC.
Lay the peach halves on a baking tray, season and drizzle with olive oil.
Roast in the oven for 20-30 minutes until softened and caramelised.
Remove from the oven and cool slightly.
Whisk together the dressing ingredients and season to taste.
Divide and arrange the peaches, burrata and pea shoots between four serving plates, drizzle with dressing and top with Parma Ham.
About this post -
This is a guest post.
No payment was received.
Recipe and photo credit-
Consorzio del Prosciutto di Parma
Photography: Steve Lee
Recipe and Food Styling: Dialogue Agency
Grate the rind of the orange then cut off the peel and cut into segments – do this over a bowl to catch the juice.
Place the orange rind and segments in a liquidiser with the remaining ingredients, including the juice, and whiz until smooth.
Pour into 2 glasses and drink immediately.
nutrition per serving
saturated fat 1.4g
Broad Bean, Watercress, Feta and California Prune Salad
Preparation time 25 mins
275g shelled broad beans
100g mange tout roughly chopped
100g California prunes halved
30g pecan nuts roughly chopped
175g feta cheese
1 tablespoon white wine vinegar
1 teaspoon wholegrain mustard
1 teaspoon honey
Cook the broad beans in a pan of simmering water until tender, then rinse under cold water and drain.
The broad beans can be eaten like this but are nicer if the tough outer skins are removed. Divide the watercress between 4 plates and top with the broad beans, mange tout, prunes and pecan nuts, then sprinkle with the feta cheese.
Whisk together the remaining ingredients and sprinkle over the salad.
nutrition per serving
saturated fat 7.2g
About this post- This is a free guest post by- California Prunes
Recipe and photo credit by - Sophie Michell and Blue Nun
Barbecued sticky Kung pao chicken with cashew, carrot, radish, cucumber and spring onion salad (Blue Nun Rivaner Riesling in the marinade)
Prep time 20 minutes, plus 1 hour marinating time
Cooking time 15 minutes
8 boneless/skinless chicken thighs, trimmed
2 tbsp dark soy sauce
1 tbsp of Sherry or for a lower sugar marinade use Blue Nun River Riesling
1 tsp honey
1 tsp chili flakes
½ head of Chinese white cabbage
3 spring onions
1 red chili (depending on level of heat required)
50g roasted peanuts, roughly chopped
4 tsp soy sauce
2 tsp Chinese rice vinegar
1 tsp sesame oil
Firstly mix all the marinade together in a deep tray or dish and then add the chicken turn cover to coat in the marinade and then leave, covered in the fridge for as long as possible (up to 24hrs) and for a minimum of an hour.
Then make the salad.
Peel and cut the carrots into very thin strips, and add to a large mixing bowl.
Then cut the spring onions thinly on a sharp diagonal and also add to the bowl.
Cut the Chinese cabbage down the middle, de core, slice to add to the mix and finally de-seed the cucumber, slice thinly and add too.
For the dressing, simply mix all the ingredients together and set aside.
When you are ready to eat, heat up a grill to very hot (or if you are barbecuing make sure it is hot and ready).
Take the chicken out of the marinade and then place on a grill tray and cook for 8 minutes each side until cooked throughout and caramelised.
Then add the dressing to the salad, mix well and serve a big pile of salad with the chicken on top.
Serve with a glass of Rivaner Riesling or the new lower alcohol Blue Nun Delicate drinks (5.5%)
Sophie adds:“The Rivaner Riesling is really is a super match for most types of Asian and oriental style dishes, which I find can be really hard to match a wine with and a glug of this fresh, fruity wine is great in the marinade too".
“There is a big trend for lower alcohol drinks at the moment, but some that I’ve tried are rather watery. However, the Blue Nun Delicate drinks (5.5% alc) however are packed with flavour & taste. They’re ideal for the lazy summer days, picnics and bbq’s, or to serve as an aperitif when you want something refreshing & light to serve to guests.
They’re made with full bodied, aromatic wine & delicious fruit flavours such as white peach, mango, raspberry and lychee, which taste delicious".
Blue cheese Endive and radicchio salad with caramelised walnuts and sourdough croutes (Vegetarian)
Prep time: 10 minutes
Cooking time: 10 minutes
4 slices of sourdough bread
2 heads of endive
1 head of red Radicchio
150g blue cheese
1 tsp walnut oil
2tsp mild olive oil
1 tsp white wine vinegar
Salt and pepper
Firstly cut the sourdough slices, into rough largish cubes, drizzle with olive oil and then grill until crisp and golden.
Then add the walnuts and sugar to a small frying pan, and fry until golden brown and caramelised.
Cool both the croutes and the walnuts.
Then mix all the dressing ingredients together and crumble/cube the blue cheese.
When you are ready to eat mix the leaves, with the croutes, dressing, cheese and walnuts then serve.
Gold leaf sparkling jellies with iced frozen red grapes and creme Chantilly ( using Blue Nun Sparkling Gold)
Prep time 20 minutes, plus 3 hours for setting (or overnight)
600ml Blue Nun Sparkling Gold white wine
50 ml Elderflower cordial
1 tbsp sugar
6 sheets gelatine
200g green seedless grapes
200ml double cream
2 tsp icing sugar
Firstly take the grapes and cut into little branches with 3 grapes per set, then place on a tray and pop in the freezer.
Soak the gelatine sheets in a small bowl of cold water for about 5 minutes until softened.
Meanwhile, put 100ml of the Blue Nun Sparkling Gold and the sugar into a small saucepan and bring to the boil.
Squeeze the gelatine sheets to remove any excess water and stir into the wine mixture until dissolved.
Then mix the heated wine mix in with the rest of the wine (500ml), add the elderflower cordial and pour into a large bowl and place into the fridge.
Leave for at least an hour then check and stir.
Basically you keep doing this until the mix has thickened enough for the gold flakes to not sink to the bottom.
When ready pour into four individual metal pudding moulds, about 200ml/7fl oz/generous 3⁄4 cup capacity, if you want to turn the panna cottas out onto dessert plates, or into four pretty serving bowls.
Put in the fridge to set for at least 2 more hours, or overnight.
Then pour the cream and icing sugar into a bowl and whip until soft peaks.
If the panna cottas are in metal moulds, pour boiling water into a bowl and quickly dip the moulds into the water before turning them upside down on to dessert plates.
Then add a dollop of cream and some of the frozen grapes.
Serve with a glass of sparkling gold!
Sophie says:"The Gold Flecks were such a talking point for my girlfriends and I. I just adore the way the bubbles rise the gold flakes to the surface, very Glam!"