Summers bring with themselves a lot of joys. Fresh fruits and vegetables are one of them. It is the time of the year when many of our favorite fruits and vegetables ripen, ready to be plucked. Some are amazing when eaten raw while others require a bit of cooking to bring out their best. Bringing to you a salad so bursting with flavors and an overload of vitamin C. It is solid enough to pass as a light lunch. Colors are at great play here with Brie, peaches, cream, radishes and much more. Imagine how flavorsome it will turn out to be when you prepare it according to the simple and easy recipe our step by step guide has for you.
Serving size: 4 person
Preparation time: 20 minutes
Utensils required: Grill, large salad bowl
- 1 small white bread baton
- 150g ripe Brie, thinly sliced
- 1 large radicchio, separated into leaves
- 50g rocket
- 50g watercress
- 8 radishes, sliced
- 3 large ripe peaches, stoned and cut into thick slices
- 125g redcurrants
- 2 tbsp olive oil
- 2 tsp balsamic vinegar
- 25g hazelnuts, toasted and roughly chopped
Preheat the grill. Cut the sides of the bread and make twelve equal slices. Toast under the grill lightly. Take it out and top each toast with a slice of brie. Replace in the grill and remove when the cheese has melted and is bubbling. Set the slices aside for later use.
In a large salad bowl, combine the salad leaves, radishes, peaches and about 100g of the redcurrants. Leave the rest of the redcurrants for later use.
Put the remaining 25g of the redcurrant in a bowl and add oil to them. Use a fork to crush them. Add vinegar to the crushed redcurrants and season with salt and freshly ground pepper. Pour this dressing over the salad and sprinkle the toasted hazelnuts. Now arrange the grilled slices over the salad. Ready to serve.