Food. Fashion. Fitness.

Friday 3 February 2012

Salad of Grilled Tenderstem®, Peaches & Goats’ Cheese...


Salad of Grilled Tenderstem®, Peaches & Goats’ Cheese...

This simple salad is bursting with freshness and flavor. When it’s hot outside try using a barbeque instead of a griddle for a perfect alfresco dish!

Serves 4

 Preparation time: 10 minutes
Cooking time: 10 minutes


You’ll need:
  • 200g Tenderstem®, stems cut in half
  • 3 ripe peaches, stone removed and cut in quarters
  • 1 tbsp olive oil
  • 100g baby spinach leaves
  • 150g goats cheese log (we used Kidderton Ash), cut into 1cm slices
  • Small bunch fresh basil, leaves picked and torn
  • Freshly ground black pepper and sea salt

For the dressing:
  • 4 tbsp extra virgin olive oil
  • 2 tbsp good quality balsamic vinegar

To serve:
  • Crusty ciabatta, cut into slices


What to do:
  1. Pre heat a griddle pan until smoking hot - this will take about 10 minutes.
  2. In a medium bowl, toss the Tenderstem® and peach quarters in the olive oil and season with a little freshly ground black pepper and sea salt.
  3. Cook the Tenderstem® and peaches on the hot griddle for about 5 minutes, turning a few times, until they are just tender and marked with griddle-lines.
  4. Arrange the spinach leaves on a serving platter, top with the cooked Tenderstem® and peaches and add the goats cheese slices.
  5. Sprinkle with the torn basil leaves and dress with a drizzle of extra virgin olive oil and balsamic vinegar. 
  6. Serve immediately with plenty of crusty ciabatta to soak up the delicious juices.

About this post-

Recipe and photo credit by-Tenderstem

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