GUEST POST: VICTORIA SPONGE PEASE PUDDING
As lovers of all things lunch, we at Soggy Sandwich are constantly on the look-out for lunchbox-filling inspiration whether it’s in the form of TV cooking shows, Waitrose recipe cards or on our favourite food blogs and websites.
We have no qualms in admitting that on our days-off we’ll sometimes whip up a tasty recipe from one of our much-loved sources and that’s why we asked the innovative food blogger of Victoria Sponge Pease Pudding, Victoria Pease, to write a special one-off guest recipe post just for you Soggy Sandwich fans.
So here it is – we hope you like it!
Grilled Peach Salad
Griddled peaches are a delight – the warm sweetness of the flesh mingles with smoky charred lines to add a new dimension to the raw, blush coloured fruit when the sunshine months arrive. They are delightful served drenched in honey with a slick of yoghurt and a sprinkling of pistachios, but when it comes to brightening up the middle meal of the day, a little smoke and sweetness can ensure lunch becomes a burst of summer flavour.
Borrowing elements from the classic caprese, this griddled peach salad is a summer delight that works hard to bring a little sunshine to your lunchbox. Shavings of fresh parmesan offer a salty contrast to the sweetness of ripe cherry tomatoes and the mellow notes of cucumber, whilst toasted pecans and jade jewels of pumpkin seed offer texture to the tub. It’s a lesson in preparation that shows the humble salad can be so much more than a few slices of tomato, flakes of tinned tuna and an over-boiled egg. This is what the term sunshine on a plate was created for.
Customisable to no end – think chopped pistachios, cubes of mozzarella and a thick balsamic glaze with garlic croutons – this salad is a vehicle for change, and can be switched up with griddled squash and parsnip come autumn. But the best part of all is that this salad counts as four of your five a day. Simply serve with a glass of fresh orange juice and you’ll have you daily fruit and vegetable intake sorted in just one meal.
You Will Need
1 peach, sliced into eighths
7 cherry tomatoes, quartered
5cm piece of cucumber, sliced into cubes
A good handful of rocket leaves
A small handful of parmesan shavings
1 tbsp pumpkin seeds
1 tbsp pecans
For the dressing
1 ½ tsp walnut or olive oil
1 ½ tsp balsamic vinegar
Salt and pepper to season
A small jam jar to hold the dressing (this will prevent the salad from going soggy)
Place a griddle pan over a medium heat and once hot, lay the peach slices in one layer in the pan. Cook for around three to four minutes on each side, ensuring the slices are slightly charred to bring a smokey flavour to the dish then remove from the pan and leave to cool on a plate.
Toss together the cherry tomatoes, cucumber and rocket leaves in a clip-seal plastic container then scatter over the parmesan and pumpkin seeds. In a small dry saucepan, heat the pecans over a medium heat until fragrant and nutty, then remove from the pan and roughly chop. Scatter over the salad once cooled.
For the dressing, pour the oil and vinegar into a small clean jam jar and add salt and pepper to taste. Nestle the jar in the container then store in the fridge overnight until lunchtime. To serve, simply shake your dressing and pour over the salad, either in the container or emptied into a bowl.
For more posts and recipe ideas from Victoria, click here.