Nädala retseptid

Grilled Summer Peach Salad

PAUL LILLAKAS

Hands on time: 20 minutes

Total Time: 20 minutes

Serves: 4

Ingredients:

Dressing:

1/3 cup white balsamic vinegar

1 tbsp liquid honey

1/2 cup extra virgin olive oil

1/2 tsp sea salt

freshly cracked black pepper

6 ripe peaches, halved and pitted

24 Cherry Tomatoes on the vine

8 slices baguette

olive oil

1 garlic clove

8 cups baby greens

8 slices Iberico or Serrano Ham

150 g Manchego cheese (thinly sliced)

24 Marcona almonds (optional)

Add white balsamic vinegar and honey to bowl. Whisking constantly, drizzle in olive oil until combined. Add salt and pepper; whisk until combined.

On rimmed baking sheet, drizzle peaches, tomatoes and baguette slices with oil. Rub gently to coat. Transfer to preheated and greased grill and cook, flipping as needed, until charred. Transfer back to baking sheet. While still hot, rub bread lightly with garlic clove. (Tip: a little garlic goes a long way).

Arrange greens, peaches, tomatoes and bread on platter. Drizzle with dressing. Top with ham slices, cheese and almonds (if using).

Prosecco Peach and Raspberry Punch

PAUL LILLAKAS

Hands on time: 5 minutes

Total Time: 35 minutes

Serves: 6

Ingredients:

3 cups peach juice

2 cups frozen raspberries

fresh peach slices

2 mint sprigs, gently squeezed

1 bottle (750 ml) chilled Prosecco

additional mint sprigs (for garnish)

To pitcher, add peach juice, raspberries, peach slices and mint sprigs: refrigerate for at least 30 minutes. Add Prosecco.

Serve in chilled glasses with additional mint sprigs.