Mixed leaf and peach salad with brie crostini
A delicious way to enjoy the delights of summer, with rust-red salad greens, currants and peaches all bursting with vitamin C. The addition of crostini with creamy brie makes this a satisfying salad to serve as a light lunch.
1 large radicchio, separated into leaves
50 grams (2 oz) arugula
50 grams (2 oz) watercress leaves
8 radishes, sliced
3 large ripe peaches, pitted and cut into thick slices
3⁄4 cup currants or blueberries
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1⁄4 cup hazelnuts, toasted and roughly chopped
1 small baguette, trimmed and cut into 12 slices
125 grams (4 oz) ripe brie, cut into 12 slices
1.To make the crostini, preheat the broiler. Lightly toast the bread slices on both sides under the broiler. Top each toast with a slice of brie and cook until the cheese has melted and is just bubbling. Set aside.
2.Combine the salad greens in a large salad bowl. Add the radishes, peaches and about 2⁄3 cup of the currants or blueberries.
3.Put the remaining currants or blueberries in a small bowl, add the oil and, using a fork, lightly crush the fruit. Stir in the vinegar and season to taste.
4.Pour the dressing over the salad and toss together well to mix. Scatter with the toasted hazelnuts and arrange the brie crostini on top. Serve immediately.
Variations• In place of the brie you could use the same weight of a creamy blue cheese for the crostini.• If any of these salad greens are not available, replace them with other salad greens, such as curly endive, red-leaf lettuce or lamb’s lettuce.
Preparation time 15 minutes
Cooking time 10 minutes
17 g protein • 25.5 g fat of which 7.5 g saturates • 55.5 g carbohydrate • 9 g fibre • 540 Calories