Summer for me means many things – hot, humid days, thunderstorms, swimming in the pool, holidays with my family, playing canasta and listening to great jazz, reading novels, walking on the beach. And summer food is a big part of what I love about this time of year. There’s so many beautiful fruits and vegetables available, and I have more time to cook than in the busier times of the year. This salad typifies summer for me as it is light and fresh and makes the most of seasonal produce. This is another dish I made on our New Year’s break in Stanthorpe. The peaches and avocado were extraordinary; the lime dressing tangy; the persian feta rich and creamy. It was a perfect salad for a warm summer’s night.
Serves 4
1 lebanese cucumber
1 baby cos lettuce
1 small oak leaf lettuce
2 ripe peaches
1 ripe avocado
50g persian fetta
Dressing:
25 ml lime juice
60 ml extra virgin olive oil
1 teaspoon dijon mustard
sea salt and black pepper, to taste
Cut the cucumber into quite thick slices (about 5 mm) and then cut the slices into quarters. Carefully tear away the lettuces from their hearts, carefully wash and dry them and then place the leaves on a serving platter. Scatter over the cucumber. Cut the peaches in half and prise out the stones. Slice each peach half into four pieces. Peel the avocado and cut into chunky slices. Place the avocado and peaches on top of the lettuce and cucumber. Crumble the feta cheese over the top of the salad. At the point of serving drizzle with the dressing. To make the dressing, put all the ingredients into a glass jar and shake well. This salad is best made just before eating – the avocado will discolour and the peaches won’t be at their best if it sits for too long.
Simple food 