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

This is a fab starter, main or side dish that you can whip up in less than 15 mins for your hungry tribe. It’s perfect with grilled chorizo or some Jane Russell’s pretty pork sausages. I have a beautiful Spanish wine match and a sexy, summery juice pairing to suit this perfectly, put together by myself and Enrico . We’ve been working together with wine for over 16 years so he’s the sliced pan to my fish finger sambo, the yin to my yang etc ……

Sassy Lunchbox Peaches tossed in Jerez Sherry Vinegar, Valencia Almonds, Steve’s Greens and Monte Enebro. Serves 4-6

Rickys matchy matchy – Rioja ‘Soplar’ Moraza (serve chilled)
Jessie’s Juice – Richmount Elderflower Cordial

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!