Refreshing Summer Salad
Vegetarian
Gluten Free
Serves 6 people
10 min prep
5 min cook
A go-to salad for your repertoire – the combination of peaches with cucumber and pomegranate tastes like summer!
Ingredients
Salad
- 3 Tbsp Almonds, sliced
- 120 g Baby rocket or salad greens
- 2 Peach, yellow
- 1/2 Telegraph cucumber
- 1/2 Red onion
- 1/3 cup Pomegranate seeds
- 1/4 cup, finely shaved Parmesan
- Barker’s NZ Raspberry Vinaigrette
Method
- Toast almonds in a small frying pan on medium heat, until golden brown. Remove from heat and leave to cool.
- Place rocket/salad greens in a large salad bowl.
- Thinly slice peaches, cucumber and onion. Arrange on top of greens, together with pomegranate and parmesan.
- Just before serving, drizzle all over with Barker’s Raspberry Vinaigrette and top with toasted sliced almonds.
Notes
- Ensure that your parmesan is vegetarian-friendly.
This Recipe Uses
NZ Raspberry Vinaigrette 280ml
$5.79
280ml
