This peaches, asparagus and mozzarella salad from Women’s Weekly proves sometimes the simplest things are the best. A collection of simple, fresh ingredients shine in this recipe that is perfect for a summer lunch on its own or paired with a heavier dish for a heartier meal. It’s also a great dish to serve on the Christmas table with a meat or seafood main dish.
For more salad ideas, try this red salad with crumbled goat’s cheese, watercress, broad bean and prosciutto salad or this yummy pumpkin salad.
Ingredients
Method
Make the pistachio mint pesto: blend or process ingredients until smooth; season to taste.
Place asparagus and 1 tablespoon of the chilli oil in a medium bowl; toss to coat. Season.
Cook asparagus, turning once, on a heated chargrill pan or barbecue for 10 minutes or until asparagus is tender. Cook peaches for the last 2 minutes, cooking until golden.
To serve, layer peaches and tomatoes on a platter, then top with asparagus, mozzarella and basil; drizzle with vinegar, remaining chilli oil and the pesto.
Tips
We use yellow peaches, but choose whatever looks best, or use a mix of yellow and white. Remember to keep the tomatoes out of the fridge so the flavour is not dulled. Buffalo mozzarella has a tangier flavour than cow’s milk mozzarella, which can be used instead if you prefer.
This is an edited extract from ‘The Australian Women’s Weekly: The Christmas Collection’, published by Are Media, $45.
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