Are you looking to bring a little colour into your life? Then start with your plate! This super easy lunch or dinner option is a rainbow to behold that’s packed with fresh fruit and veggies that will set your taste buds alight. The sweetness of the fruit and peppers complimented by the saltiness of the olives, the tang of the balsamic reduction and the crunch of the cashews is just delicious.
I definitely want to make a note about the balsamic reduction, it’s a real eye opener into how quickly things can disappear! If you are aware of the “spinach phenomenon” you’ll know what I’m talking about. My first attempt at cooking spinach for a group of 4 people did NOT go well. I naively bought 2 huge bunches of spinach thinking that this would be plenty as a side accompaniment, imagine my surprise when I attempted to sauté this enormous pan of spinach, turned my back for a minute only to find that it had somehow shrunk to a 10th of its size!! The same can be said with reducing balsamic vinegar, so do not skimp on this and think you can get away with less, you can’t (I’ve tried!!!).
Apart from the balsamic reduction there is no other cooking involved so it’s ideal for when you are short on time or indeed if it’s too hot in the kitchen to be cooking over a hot stove for very long.
If you aren’t a peach fan, then mix it up a bit, swap if out for some strawberries, figs, apricots or baked apple. Not a lover of rocket (argula) then swap that out for some spinach. This is great dish to play around with and use your favourite combinations, I hope you enjoy it as much as I did.
Peach & Cashew Summer Salad with Sweet Balsamic Reduction
Serves 2 ready in under 30 minutes
3 packed cups of fresh rocket
1 cup shredded red cabbage
1 orange pepper (capsicum) chopped
8 cherry tomatoes quartered
1 large Peach sliced into chunks
8 pickled chilies
Handful of pimento stuffed green olives
Small handful of cashew nuts
2 tbsp balsamic vinegar mixed with ½ tsp chili flakes
2 cucumbers (shaved using a potato peeler)
Sesame seeds to garnish
For the Reduction
1 cup of balsamic vinegar
2 tsp demerara sugar
Method
1. Prepare the reduction – Add the balsamic vinegar to a small sauce pan over a low heat and simmer for 8 minutes then stir through the sugar, stir until dissolved and simmer for a further 4 – 6 minutes until it starts to thicken. Turn off the heat. (You need to work quickly as it continues to thicken when off the heat and you want to be able to drizzle it).
2. Whilst the balsamic is reducing, prepare the salad. Add the rocket, red cabbage, cherry tomatoes and orange pepper into a large mixing bowl, pour over the chili balsamic and toss together using your hands. Take a couple of handfuls of the mixture and pop on your serving plate then pile on the peach slices, olives, pickled chili, cashews and add the strips of cucumber to the top.
3. Drizzle over the balsamic reduction, sprinkle over some sesame seeds and give yourself a round of applause!
