Polenta & Peach Salad
Summer seems to be upon us finally, and we can't think of a dish that screams sunshine more than our peach and polenta salad - sour and sweet peaches with crispy slices of polenta, fresh greens and a creamy herb pesto. It's delicious, easy to assemble and perfect for al fresco eating.
3 small (medium ripe) peaches - 250g pre cooked polenta - 200g green beans - 50g cooked edamame beans - 1/2 avocado - 40g cashews - 1/2 lemon
pesto - 15g fresh parsley - 20g wild garlic - 40g raw cashews - 50ml olive oil - salt
Trim the green beans and simmer in boiling water for 3/4 minutes, until they're just cooked, then blanch in cold water.
Cut the pre-cooked polenta (we used Italfresco Ready Made Polenta) in to thin slices, and fry in a good glug of olive oil in a hot pan, making sure the under side is nice a crisp before turning as they may break apart. Once cooked, drain on kitchen towel to remove any residual oil.
Cut the peaches in to quarters, and fry them at a medium heat in the same pan until slightly charred and golden. The peaches should be under-ripe as this means they keep their shape, and whilst the golden exterior is deliciously sweet the flesh remains sour.
To make the pesto, blend all of the ingredients with a splash of water to get it to a creamy consistency, then season with salt to taste. Replace the wild garlic with one small clove when unavailable or out of season.
To assemble, layer the cooked green beans with avocado chopped length ways and half of the edamame. Add the fried polenta and peaches, followed by the remaining edamame, whole cashews (which we toasted lightly), and a few even spoonfuls of pesto.
Finally a squeeze of lemon, drizzle of olive oil, and if you have them, a sprinkling of wild garlic flowers.