This salad practically screams summer. With crispy asparagus, grilled fresh peaches and mozzarella all comes together with tangy pesto dressing
Slice larger varieties of heirloom tomatoes, such as ox-hearts, and cut medium or smaller types in half or into wedges. Buffalo mozzarella has a tangier flavour than cow’s milk mozzarella, which can be used instead if you prefer.
Asparagus spears are still good in early summer, and peaches and tomatoes are in season and ripe for the taking. We use yellow peaches here, but choose whatever looks best, or use a mix of yellow and white. Remember to keep the tomatoes out of the fridge so the flavour is not dulled.
1.To make the pistachio mint pesto, blend or process ingredients until smooth; season to taste.
2.Place asparagus and 1 tablespoon of the chilli oil in a medium bowl; toss to coat. Season.
3.Cook asparagus, turning once, on a lightly oiled heated chargrill pan or barbecue flat plate for 10 minutes or until asparagus is tender. Add peaches to pan for the last 2 minutes, cooking until golden.
4.To serve, layer peaches and tomatoes on a platter, then top with asparagus, mozzarella and basil; drizzle with vinegar, remaining chilli oil and the pesto.
Asparagus spears are still good in early summer, and peaches and tomatoes are in season and ripe for the taking. We use yellow peaches here, but choose whatever looks best, or use a mix of yellow and white. Remember to keep the tomatoes out of the fridge so the flavour is not dulled.
Slice larger varieties of heirloom tomatoes, such as ox-hearts, and cut medium or smaller types in half or into wedges. Buffalo mozzarella has a tangier flavour than cow’s milk mozzarella, which can be used instead if you prefer.
Note
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