Name: Peach, basil, jamón and pumpernickel salad
Yield: 6 - 8
Ingredients: 60 ml (¼ cup) olive oil; 90 gm pumpernickel, cut into 5mm dice; 70 gm thinly sliced jamón Ibérico; 3 each white peaches, sliced; 3 each yellow peaches, sliced; 1 cup (loosely packed) mint, coarsely chopped; ¼ cup each (loosely packed) purple and Greek basil (or regular basil); Hazelnut vinaigrette; Juice of 1 lemon; 60 ml (¼ cup) extra-virgin olive oil; 40 gm (¼ cup) roasted hazelnuts, coarsely chopped

Peach, basil, jamón and pumpernickel salad

Peach, basil, jamón and pumpernickel salad recipe - Heat oil in a frying pan over medium-high heat, add pumpernickel and fry, turning with a spatula, until crisp (6-8 minutes). Drain on paper towels and leave to cool.

Ingredients

60 ml (¼ cup) olive oil

90 gm pumpernickel, cut into 5mm dice

70 gm thinly sliced jamón Ibérico

3 each white peaches, sliced

3 each yellow peaches, sliced

1 cup (loosely packed) mint, coarsely chopped

¼ cup each (loosely packed) purple and Greek basil (or regular basil)

Hazelnut vinaigrette

Juice of 1 lemon

60 ml (¼ cup) extra-virgin olive oil

40 gm (¼ cup) roasted hazelnuts, coarsely chopped

Method

Main

1.Heat oil in a frying pan over medium-high heat, add pumpernickel and fry, turning with a spatula, until crisp (6-8 minutes). Drain on paper towels and leave to cool.

2.Wipe pan clean, then cook jamón in batches, turning once, until crisp (2-4 minutes). Cool briefly, then break into shards.

3.For hazelnut vinaigrette, whisk lemon juice and oil in a bowl and season to taste, then stir in hazelnuts.

4.Place peaches in a bowl, add half the dressing and toss to combine, then layer on a serving platter with pumpernickel croûtons, jamón, mint and basil. Drizzle with extra dressing over or serve it to the side.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Ingredients

Method

Main

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