Posted in: make
Roasted peach salad on a bed of lambs lettuce and fennel
Making food over the Easter period takes on a different pace in our house. It is a time to unwind and reflect and to recharge our batteries whilst we gather and bring life to a slower pace. We slow down to absorb the flavours whilst eating and enjoying our meals as a family so I keep ingredients to a minimum, but flavours to a maximum.
I love bringing a little bit of sunshine onto our plates too.
Yellow foods are in general are great source of vitamins and antioxidants, often high in Vitamin A which is great from our skin.
For this salad I layered lambs lettuce with finely sliced celery and very finely sliced fennel, tossed with a tangy dressing of olive oil and lemon juice sprinkled with sea salt and some mixed herbs.
Topped with some grilled peach slices and some roasted pine-nuts.
For extra flavour alert you could roast your peach slices and pine-nuts in a little bit of honey or maple syrup. The sweetness from the fruit and the tangy flavours from the salad dressing will explode in your mouth and create a feast for all your senses.