Save to your scrapbook
Peach, brie and rocket salad with rye croutons
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
This recipe first appeared in Waitrose Food, July 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2017.