We’re peachy keen to try out this fruity salad from Rosie Birkett

We love how @rosiefoodie has used our Fusang Tree fabric to inspire her delicious panzanella salad. Picking out the rich summery hues from the Peach Blossom colourway, there’s only one ingredient that could take centre stage – the enticing warmth of a golden peach.

With July signalling gorgeous light evenings (and of course, the school holidays), now is the time to head outdoors, spending time with friends and family, gathered round a laden table. 

A dish this appetising is made to be shared and with only a handful of ingredients, it’s easy to make too (we can vouch for this). So, whether you’re thinking weekends or weekdays, this seasonal sensation is peachy perfect and ripe for the eating.

INGREDIENTS

1/4 red onion, finely sliced
Juice of one lemon
1 thick slice of sourdough
2 sprigs of rosemary, finely chopped
Sea salt
6-8 juicy peaches
A handful of rocket
1 ball of mozzarella, torn
Fresh herbs like parsley, chervil and tarragon
For the dressing
1/2 tsp fennel seeds
1/2 tsp coriander seeds
1 tsp honey
Extra virgin olive oil

METHOD

Heat the oven to 180 fan. Put your sliced onion in a bowl and season well with sea salt. Pour over half the lemon juice and scrunch the slices in the lemon and salt, then set aside to pickle - it will turn bright pink. Tear up the bread in a roasting tin and drizzle enough olive oil to lightly coat it, season with the chopped rosemary and salt and roast in the oven until golden, 8-10 mins. Toast the spices for the dressing in a frying pan, until fragrant, then crush. In a bowl, whisk the remaining lemon juice with 4 tbsps olive oil, and season with salt, a tsp of honey and the crushed spices. Slice and de-stone the peaches and slice them and their juices into a large bowl along with the croutons. Tear in the mozzarella and drizzle with just enough of the dressing to coat, then add in the rocket and dress everything lightly. Tumble onto a platter and top with the herbs and pickled onion. Serving suggestion, with bowls of taralli, olives and prosciutto San Daniele.

With @rosiefoodie

Table cloth fabric: Fusang Tree - Peach Blossom