Peach, brie and rocket salad with rye croutons

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Total time: 30 minutes

Serves: 4


120g rye bread, cubed
2 tbsp finely grated parmigiano reggiano  
5 tbsp extra virgin olive oil
1 tsp dijon mustard
2 tbsp balsamic vinegar
2 peaches, sliced
200g ripe brie, cubed
100g wild rocket


1. Preheat the oven to 180˚C, gas mark 4. Toss the bread with the parmesan and 1 tbsp oil. Season and bake for about 10-12 minutes, turning at least once with a spatula, until crisp. Set aside.

2. Combine the mustard and vinegar with the remaining 4 tbsp oil and 1 tbsp water, season and whisk to form a dressing. Toss the peaches, brie and wild rocket with the dressing and the rye croutons, then serve immediately.