The weather is getting better and better which means that the time for summer salads is upon us again. I recently tried this salad with peach and prosciutto and this will definitely go on my favourites list. I absolutely love summer fruits like strawberries, raspberries, and peaches because it’s so easy to make great dishes with them. They are perfect for smoothies or cakes and when you combine them with cheese, herbs or prosciutto (like in this recipe) they make for a delicious salad. You can eat this salad for lunch or even for dinner, but you might want to add some ciabatta for some extra filling. The ingredients you need for approximately two servings are the following:
- 120 gr. mixed leaf salad
- almonds, about a small handful
- 3 peaches
- 120 gr. goats’ cheese
- prosciutto, about 6 strips
- 2 tbsp olive oil
- 1 tbsp vinegar
- 2 tsp honey
- 1 tsp mustard
- optional: ciabatta
These are the quantities I used, but you can adapt them to your personal preference.
- Cook the prosciutto for 2-3 minutes or just before it gets crispy. Let it cool down and cut it into small pieces.
- Peel the peaches and slice them.
- Chop the almonds, and cut the goats’ cheese.
- Then mix the almonds, peaches, prosciutto and goats’ cheese with the mixed leaf salad.
- Whisk the olive oil with the vinegar, honey, and mustard and drizzle over the salad.
It’s that time of the year again, leaves are changing into red, orange, and yellow, you feel like wearing comfy sweaters all the time and Starbucks has the Pumpkin Spiced Latte on sale again. Yes, it’s autumn. As long as it’s not raining all the time, autumn is a great season both fashion and food wise. In this post I’d like to share one of my favourite autumn recipes, which is a barley and butternut squash salad I ate a few weeks ago at Ginger & White.
It’s a perfect dish for early autumn, when there’s still a glint of summer in the air (which is the case in London at the moment), because the cherry tomatoes and raw spinach make it taste very fresh while at the same time the barley, squash and nuts add flavours that fit with autumn. The ingredients you need are:
- Cherry tomatoes
- Dried cranberries
- Pumpkin, sunflower, and sesame seeds, all toasted
- Walnuts, toasted
- Roasted butternut squash (preheat the oven to 200C, peel, seed, and cut the squash, drizzle over some olive oil, season with salt and pepper, and put in the over for about 30 min or until the squash is tender)
- Mixed salad
(the amounts depend on personal preference)
It’s fairly easy to make, but you do need a strong hand and a good knife to cut the butternut squash. When you’ve toasted all the seeds, roasted the squash and prepared the barley, you just mix all of it, and enjoy your lovely autumn salad!
What I think, makes a recipe autumn proof, are ingredients like pumpkin and sweet potato. I’m not entirely sure why. It might just be because of their colour, or because they are also great in soups and other warm dishes.
What do you think makes a recipe great for autumn? I’m curious to hear some of your recipes 🙂
O and in case the weather is a lot colder where you are, you should try this Pumpkin, Sage, and Feta Risotto!
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