Taking a pinch of inspiration from this recipe torn and saved from an old issue of Country Living Magazine, I used up the last peach in our fruit bowl to make a lovely salad, lots of greens, a sweet tangy dressing and some free-style polenta cakes filled us up nicely after a hard days work of hedge removal.
Salad Ingredients in layer order – serves 2
3 handfulls of land cress washed
3″ piece of Cucumber washed halved and sliced
1 peach halved and sliced
1 avocado peeled stoned and diced
Handful of cherries stoned and halved
1/2 block of Halloumi cheese sliced griddled then diced
1/2 red onion finely diced
Dressing – Whisk together and drizzle.
2 tablespoons olive oil
1 tablespoon pomegranate molasses
1 tablespoon balsamic vinegar
pinch of ground black pepper and sea salt
Serve with crusty organic bread or like us with herby lemon grilled polenta cakes (the polenta recipe need perfecting before sharing)!I hope you are enjoying these late Summer days, the weather is still beautiful here. I am feeling very lucky to have so much time to spend outdoors.