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    Peach, brie and rocket salad with rye croutons

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    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.

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    This recipe first appeared in Waitrose Food, July 2017 issue. Download the Waitrose Food app for the full issue


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    5 stars