Peach, roasted almonds and goats’ cheese salad

July 27, 2019

Honey& Co is one of our all time favourite places in London. I still remember when we had this delightful salad for the first time. Greedily we asked for some more and we would always order it if on the menu. Luckily I can enjoy it also in Rome by fallowing the below recipe from the restaurant’s cook book.

Serves 3-4 as a starter:

  • 1 round lettuce, washed and leaves broken by hand
  • 3 flat peaches (or any other ripe sweet peaches you can find) cut into segments
  • 120 g of soft (preferably rindless) goats’ cheese
  • 50 g roasted almonds, roughly chopped
  • 4-5 sprigs of coriander, picked
  • a touch of sea salt
  • a pinch of black pepper

For the dressing:

  • 2 tablespoons of olive oil
  • 1/2 teaspoon of orange blossom water
  • 1 tablespoon of white wine vinegar
  • 1/2 teaspoon of Demerara sugar (use white sugar if not available)
  • a pinch of salt

Arrange the soft leaves first as a base on a serving plate, then top with the peaches, crumbled goats’ cheese , almonds and coriander leaves. Sprinkle with a touch of sea salt and grind a little black pepper over the top.

Whisk all the dressing ingredients until well combined and spoon over the salad. Serve immediately.

* I have fallen in love with the dressing and always make a bit more than indicated by the recipe. I encourage you to play with the amounts and proportions to your personal liking.