Refreshing Summer Salad

After seeing a salad posted in the Pick n Pay freshliving magazine I was really inspired to make a similar salad, it looked amazing. This Honeyed Peach and Pesto Salad is heavenly. The original recipe used goat’s cheese and I am not a fan of goat’s cheese. I changed the recipe to suit my tastebuds and it is the best salad ever. And I thought nothing could beat the roasted-brocolli-and-haloumi-salad.

I was definitely mistaken, this Honeyed Peach and Pesto salad has now become my favourite summer salad.

The peach that I used in this salad was perfectly sweet so I didn’t need too much honey. I also didn’t load it with tons of basil pesto, I used a little pesto but wow, I never knew peaches and pesto could taste so good together. My hubby was amazed at how delicious this salad turned out.

We always have feta in our fridge and feta goes well with almost any salad as far as I’m concerned. It tied in perfectly with the other ingredients in this salad, a little bit of sweetness, some saltiness and some crunch. What more can you ask for.

I’m usually not the adventurous type when it comes to food but today I was in a different mood obviously. Just let me say I’m glad I tried something new.

This salad is definitely a keeper and I can’t wait to try making it for some guests soon.

If you are a goddess in the kitchen do try making your own pesto but if you are like me, looking for easy ways to make a meal, just use some store bought pesto. Woolworths makes delicious pesto and I often use it in my dishes, we can’t always make everything from scratch!

Please do try this recipe, you won’t be disappointed, even if you not the adventurous type you will still love it, trust me on this one.

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Honeyed Peach and Pesto Salad
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Instructions
  1. Heat 2 teaspoons olive oil in a pan and fry pumpkin seeds until golden
  2. Add honey and remove from heat
  3. Arrange the peach on a platter. Scatter the feta, lettuce/ rocket leaves and pumkin seeds
  4. Thin the pesto with the tablespoon of olive oil, add more if you want a more runny consistency and drizzle over the salad before serving
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My plan for today was to make lasagne but that fell flat very quickly due to my “memory loss”! I always seem to think I will remember what to get at the grocery store or I know what’s in my cupboard but often to my detriment. I assumed I had lasagne sheets in my pantry, amongst all the other pastas I have so I didn’t even bother to get any when I quickly popped up to the local supermarket this morning. After arriving home, I was quite disappointed but I had to quickly make a plan B. Thus the reason for a butternut and spinach cannelloni.

To be honest I’m glad my initial plan didn’t materialise because I actually prefer the cannelloni. My 17 year old is home studying for exams so he is always hungry so I had to cook, what was meant for dinner, for his lunch and the rest of us will have to do with leftovers for supper. I do hope he remembers all of this when I’m old and need his help, I wonder if he will let me have his dinner for lunch…just a crazy thought.

This pasta dish is full of cheesy goodness, anything with cheese always makes me happy. Although I know I shouldn’t be eating too much cheese. I cheated a little and used a store bought tomato sauce, I haven’t done this in a while as I make almost everything from scratch, at least I try to.

 


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Butternut and Spinach Canneloni

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Cuisine Italian
RECIPES MAIN COURSES
MAIN COURSES VEGETARIAN

Servings


Ingredients

Cuisine Italian
RECIPES MAIN COURSES
MAIN COURSES VEGETARIAN

Servings


Ingredients

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Instructions
  1. Preheat oven to 180 degrees celcius. Boil the butternut until soft and set aside.

  2. Wash the spinach and trim. Squeeze the water well.

  3. Heat the oil and fry the garlic for a minute. Add the spinach and sauté until it's wilted. Add the nutmeg, butternut , salt and pepper. Mix it well and allow to cool a little. Crumble up the feta and ricotta and add to the butternut and spinach.

  4. Warm the milk gently over low heat and set aside

  5. For the white sauce, melt butter in a saucepan on low heat. Add the flour and whisk until it forms a paste, until it's a golden colour, about 3 minutes. Add the milk and whisk constantly. Simmer gently and whisk until the sauce thickens

  6. Fill a piping bag with the butternut and spinach mixture. Fill the cannelloni tubes.

  7. Pour the tomato sauce in an ovenproof dish. Place the filled cannelloni tubes on top of the tomato sauce. Pour the white sauce over the cannelloni and sprinkle the cheese over. Sprinkle some paprika over if you wish. Cover dish with foil and bake in the oven at 180 deg celcius for half an hour or until cannelloni is starting to soften. Remove foil and continue baking until cannelloni is fully cooked and cheese is slightly brown.


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