Salad

Jess’s Monthly Melt Down: Sassy Lunchbox Peaches & Monte Enebro Salad

Name: Jess’s Monthly Melt Down: Sassy Lunchbox Peaches & Monte Enebro Salad
Cook time: 15 min
Yield: Serves 4-6
Ingredients: 6 Lunchbox (flat) Peaches (Quatered); 1 White Salad Onion (Sliced); 200g of Monte Enebro; 100g of Fried Valencia Almonds; 35 mls of Jerez Sherry Vinegar; 50ml of Odysea Extra Virgin Olive Oil; 70g of Pitted Green Olives; 2 big handfuls of Peppery Greens; 30g of Basil (torn); Salt and Pepper for seasoning

Cook: 15 mins
Serves: Serves 4-6
Difficulty: Easy
Method: No-cook

Ingredients

6 Lunchbox (flat) Peaches (Quatered)
1 White Salad Onion (Sliced)
200g of Monte Enebro
100g of Fried Valencia Almonds
35 mls of Jerez Sherry Vinegar
50ml of Odysea Extra Virgin Olive Oil
70g of Pitted Green Olives
2 big handfuls of Peppery Greens
30g of Basil (torn)
Salt and Pepper for seasoning

Method

Gather all of your ingredients in front of you – this makes the assembly quicker and easier.
Toss your peaches and onion together in a large bowl with the olive oil, basil and sherry vinegar.
Season with salt and pepper and set aside.
On your platter, add the peppery leaves first before pouring on the peach and onion mix.
Spread them out before pouring the lovely lush juice all over.
Crumble the Monte Enebro evenly over the greens and peaches.
Add the olives and almonds last – no one wants a soggy almond in a salad!
I like to pop some edible flowers on top too.
Serve with some local bread and enjoy a super simple and delish supper!