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Grain bread with peaches, blue cheese and frisée salad and tarator dressing
Serves 4 Desserts and puddings
Ingredients
- 3 ripe, firm peaches, halved, stones removed
- 3tbsp extra virgin olive oil
- ½ head frisée lettuce, torn
- 1tsp balsamic vinegar
- 4 slices crusty grain bread
- 200g blue cheese, crumbled
- 1 small beetroot, peeled and sliced wafer thin
For the dressing
- 150g walnuts
- 75g grain bread, torn into pieces
- 3 garlic cloves
- 225ml vegetable stock
- 75ml extra virgin olive oil
- 1-2tbsp red wine vinegar
Method
To make the dressing, place all the ingredients in a food processor and whizz to a purée, stopping the machine occasionally to stir. Set aside.
Slice each peach half into 3 pieces and toss with 1tbsp of the olive oil. Heat a griddle pan over a high heat and griddle the peach slices for a 1-2 minutes until golden.
Toss the frisée lettuce with the remaining 2tbsp oil and the balsamic vinegar. Season to taste with sea salt and freshly ground black pepper.
Spread the tarator dressing over the bread and top with the lettuce and griddled peaches. Scatter over the blue cheese, arrange a slice of beetroot here and there, and serve at once.
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