Feta, peach and watercress salad

Serves: 6

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Total Time: 25

Prep Time: 15

Cook Time: 10

• 3 slice(s) walnut bread, cubed
• 1 tablespoon(s) olive oil
• 4  peaches, halved, stoned and cut into wedges
• 50 gram(s) bag watercress
• 50 gram(s) bag rocket
• 200 gram(s) feta cheese, roughly broken up
• 25 gram(s) each walnuts and mixed seeds (such as linseeds, pinenuts and sesame seeds)
• 1 tablespoon(s) toasted sesame oil
• 3 tablespoon(s) extra virgin olive oil
• 2 tablespoon(s) red wine vinegar
• A few mint leaves, chopped
• 1  lemon, cut into six wedges

Method

1. Preheat the oven to 200°C (180°C fan) mark 6. Put the cubed bread on a baking tray, drizzle with the olive oil and bake for 10min until golden. Put the peaches into a large bowl with the watercress, rocket, feta and nuts and seeds.
2. Mix together the sesame and extra virgin olive oils and the vinegar, add the mint leaves and season with salt and freshly ground black pepper. Add half the dressing to the bowl and toss.
3. Divide the salad among four serving plates, then drizzle over remaining dressing. Serve with a lemon wedge to squeeze over.

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