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Summer peach and berry salad and a Monthly Mingle.

July 19, 2011

I was in the fresh fruit and veg section of our local supermarket the other day when I spotted lovely flat peaches. Unfortunately, as I have said many times, in Dubai you sometimes (ok most times) have to put aside any ideas you may have of reducing your carbon footprint and just go with what is available. These were from Syria if my memory serves me correctly.

The first time I ever saw these peaches was here in Dubai. They smell like peaches should smell, all summery and sweet. These had a few little blemishes here and there, which to me is a sign that they are grown without the use of pesticides, or at the very least a minimal use of the stuff. They are not round orbs as peaches usually are, but flat as though someone compressed them . Just beautiful. Their juiciness reminded me of my peach eating days as a child in our very back garden. With every bite, rivulets of juice trickled down my forearms, so that I had to eat them over the kitchen sink.

I love beautiful magazines and tend to keep a pile of my favourites which I frequently turn to for inspiration. I found this recipe in a South African magazine called Visi and immediately knew what to do with the rest of the peaches.

This would go beautifully with a meat dish like pork or on its own as a lovely light summer lunch.

It also goes perfectly with the Monthly Mingle brain child of Meeta of What’s for Lunch Honey? and hosted this month by my fellow Dubai blogger Sukaina of Sips and Spoonfuls. Enjoy!

Grilled Peach and Berry Salad ( with a few changes to the original recipe) for 4 people

Firm peaches (and/or nectarines), about 6 to 8

olive oil

Fresh rosemary sprigs, about 3 stems. The leaves finely chopped

black pepper

fresh rocket (enough to make a salad for 4 )

fresh basil leaves, about 3 handfuls

pistachio nuts or pine nuts lightly toasted, a small handful (optional)

Cut the peaches in half around the stone. Remove and discard the stones. Place the peaches in a dish. Drizzle the peaches with olive oil and sprinkle with the rosemary leaves and freshly ground black pepper. Leave it to marinade for between half an hour and a hour.In the meantime preheat your oven to very hot . When preheated, place the dish with the peaches into the oven and bake (or grill) until they start to roast. Remove from the oven. They must remain firm.

Arrange the grilled/roasted fruit on a bed of washed and dried rocket and basil. Spoon over the dressing and sprinkle with the nuts.

Dressing:

olive oil

balsamic vinegar

firm fresh raspberries or strawberries (I used strawberries)

Combine equal quantities of olive oil and balsamic vinegar. About 4 to 6 tablespoons of each. Mix in with the berries taking care not to squash them too much. I actually squashed a few of the strawberries on purpose to get their juiciness into the dressing.

Make the dressing whilst the peaches are roasting so that they release their juices. Spoon over the salad just before serving.

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4 Comments leave one →
  1. Ninu permalink
    July 20, 2011 12:32 AM

    oh yum. its 12 27AM. im 31 weeks preggy and im stark raving starving !!!!! OH WHAT ID DO FOR THAT SALAD RIGHT NOW.
    funnily enough i saw those peaches in lulu couple o weeks back but their shape like you said so did not fit in with my concept of a peach that i was sure they HAD to be industrially manufactured somehow !! And so even though they smelled diving ( even made sure the hubs got a sniff of it ) i still dint end up buying one…ah well theres always tomorrow !

  2. July 20, 2011 12:40 PM

    Hey 31 weeks! You’re almost there, good luck. Yes these are really lovely, next time you see them give them a try.

  3. August 2, 2011 3:00 PM

    This looks so healthy and yet, delicious. I think you might need to bring this at the next potluck. Thanks so much for taking part in Monthly MIngle.

  4. August 4, 2011 3:05 PM

    Thanks Sukaina, if they are still available I will!

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