Posted in Recipes on 25.06.2018
Warm Peach and Sweet Potato Salad with Balsamic Dressing
prep: 20 mins / cook: 20 mins / inactive: 0 mins / total: 40 mins / quantity: 2 servings Print recipe?
I honestly LOVE salad. Crisp leaves give the base for most of my salads but with the right ‘extras’ they’re a complete meal in themselves. Most salads I have are of the ‘chuck in whatever’s in the fridge’ variety – and they’re nearly always pretty decent. But sometimes it’s nice to structure them and build in levels of flavour.
One of the PT’s from Phil’s gym recently put a poll on Instagram because he was upset by people putting fruit in their salad. Sorry Kieran, you’re really not going to like this one then ?
But if there’s one thing you HAVE to add to (all) your salads it’s salty toasted warm mixed nuts. I use a combination of whatever nuts I have, though it’s VERY rare I don’t have many types in the cupboard – peanuts, walnuts, cashews and pine nuts are always favourites. They’re also incredibly moreish like this, too moreish. Often resulting in me having to cook more for the photos because I’ve eaten all the ones I did cook ?
You can also use whatever leaves you like – I’ve used rocket here as it’s a lovely peppery contrast to the warm, sweet peaches and soft, creamy sweet potatoes. And the dressing is just a simple tangy mix of oil, balsamic, lemon juice, maple syrup and a dash of seasoning, whisked up and drizzled over. Omnomnom ?
Did you know that balsamic vinegar is made through quite a process? Different barrels are chosen for their different aromas, taste and colour. There’s boiling, transferring and aging, much like wine. And like wine, expense plays a large part in quality – the more expensive, the longer it’s been aged and the richer, more full bodied it tastes. Selecting balsamic vinegar for use is a bit trial and error. The cheaper ones tend to taste, yep, too vinegary! Find one you’re happy with the taste of that you can afford would be my recommendation, though I’d love to go to the balsamic tasting experience in Modena, Italy – this from a person who doesn’t even drink wine ?
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If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)
And don’t forget to follow us on Instagram , Facebook or Twitter for even more recipe inspiration and chat, competitions, behind the scenes and so much more!
Warm Peach and Sweet Potato Salad with Balsamic Dressing
prep: 20 mins / cook: 20 mins / inactive: 0 mins / total: 40 mins / quantity: 2 servings
- 2 sweet potatoes – peeled and diced into small bite sized pieces
- 1 red onion – peeled and finely diced
- 2 cloves garlic – peeled and crushed
- 1 sprig fresh rosemary – leaves removed and roughly chopped (see note)
- Drizzle of olive oil
- 2 ripe but still firm peaches
- 1/2 cup mixed nuts (I’ve used just pecans here but feel free to mix it up!)
- Large pinch of sea salt
- Few handfuls mixed leaves (I’ve used rocket, chard, baby red leaf, alfalfa sprouts)
- 2 tblsp oil (avocado and olive work great but use what you prefer!)
- 1 tblsp balsamic vinegar
- juice of half a lemon
- 1 tsp maple syrup
- Pinch each of salt and pepper
- Put the sweet potatoes into a medium frying pan with the onion, garlic, rosemary and a drizzle of olive oil and gently saute over a medium heat for 10-15 minutes until the sweet potato is softened
- While they're cooking cut the peaches in half, remove the stone then cut each half into thickish wedges. Set aside
- Put the nuts into a small frying pan with a pinch of sea salt and toast over a medium heat till they start to colour - around 5 minutes. Take off the heat and set aside
- Put all the dressing ingredients into a lidded jar and shake to mix together - or put into a mug or small bowl and whisk
- Once the sweet potatoes are softened (push a pointed knife into one of the pieces, there should be little resistance) add the peaches to the pan and turn up the heat to med/high
- Saute for a few minutes, tossing the pan frequently, till the peaches start to lightly caramelise
- Toss in the nuts till everything is mixed together
- Put the leaves into your serving bowls, top with the nut/peach mixture then drizzle over the dressing.
- Serve immediately
- If you don't have any fresh rosemary simply sub with 1/2 - 1 tsp dried rosemary
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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I love adding fruits to salads, they add so much depth and flavor, nice touch with the toasted salted nuts, that must be amazing, and thank you for the brief on balsamic vinegar!
Thank you Albert for such a lovely comment! Fruit is so verstatile, we love it too!