Salads
Tomato, Ricotta & Doughnut Peach Salad
This recipe brings together two summer stars: chunky, sweet tomatoes and fragrant doughnut peaches. The addition of lemon-pickled onion, punchy basil and creamy ricotta make this a perfect salad for high summer. Toss through with nutty quinoa and finish with toasted pumpkin seeds for a little crunch.
Cook's notes
To destone the peaches, slice around the middle. Gently twist the two halves away from each other and use a teaspoon to ease out the stone.
Ingredients
- 125g red quinoa
- 2 tbsp pumpkin seeds
- 1 lemon
- 1 red onion, finely sliced
- 1 garlic clove, finely chopped or pressed
- to taste
- 20g basil leaves
- 2 large tomatoes, cut into wedges
- doughnut peaches
- 1 tbsp balsamic vinegar
- 125g ricotta
Method
-
Step 1
Rinse the quinoa well in a sieve. Add to a medium saucepan and pour over plenty of boiled water and simmer for 12-14 minutes. Rinse under cold water and drain well.
-
Step 2
Meanwhile, dry fry the pumpkin seeds in a small frying pan on a medium heat for 2-3 minutes, until they split and pop and set aside.
-
Step 3
Put the onion and garlic in a large bowl with the juice of half a lemon and a pinch of salt.
-
Step 4
Halve, destone and cut the peaches into wedges.
-
Step 5
In a small bowl, whisk the balsamic vinegar with 3 tbsp olive oil and season to taste.
-
Step 6
Add the cooled quinoa to the large bowl, along with the tomatoes, peaches and basil; gently toss.
-
Step 7
Serve, with the ricotta crumbled over, a good drizzle of dressing and pumpkin seeds to finish.