The Herdsman : Inspiring Food


Peak season tomato, rocket, and peach salad with whipped Persian fetta cheese dressing	Rate Recipe

A refreshing summer salad perfect as a side or starter or add grilled fish or chicken and enjoy as a main.

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150gm fresh rocket leaves, washed and spin dried 500gm vine ripen tomato, wedged 6 firm white freestone peaches, stone removed, wedged 3 TBL Extra Virgin Olive oil 150gm Persian fetta Cracked black pepper to garnish




Scatter rocket leaves all over the platter; scatter tomato wedges and peach wedges evenly. Beat in enough extra virgin olive oil into the Persian fetta until smooth. Drizzle dressing over the salad and garnish with pepper and maybe a little extra virgin olive to taste.




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