Peach & Green Olive Bread Salad paired with Sole & Raspberry Cordial
The gentle tartness of Sloe and Raspberry Cordial is a perfect foil to gamey meats such as duck and venison, or alongside barbequed sausages. For a rich and satisfying salad with layers of texture and flavour, try serving a glass of Frobishers Sloe & Raspberry Cordial with this bold mint, peach and mozzarella salad with peppery rocket.
Peach & Green Olive Bread Salad
Prep time: 10 mins
Cook time: 15 mins
2 Slices of sourdough bread, roughly torn
6 tbsps extra virgin olive oil
75g pitted green olives, halved
50g almonds, toasted
1 tsp runny honey
1 small bunch mint, leaves picked
1 ripe peach, stoned and sliced into thin wedges
2 handfuls of rocket (about 60g)
300g mixed tomatoes, smaller ones sliced into halves and larger ones into wedges
1 tbsp good-quality balsamic vinegar salt and pepper
Heat the oven to 220C. Toss the bread in a roasting tin with a tablespoon of the olive oil and sprinkle over a pinch of salt and a crack of black pepper. Place the tray in the oven for 15 minutes, turning twice during this time until the bread is crisp and golden.
Blitz half of the olives and 3/4 of the mint with the remaining olive oil, almonds and honey in a food processor or with a stick blender until you have a chunky sauce.
Arrange the peach, rocket, tomatoes and toasted bread on a platter. Tear over the mozzarella and drizzle over the green sauce. Scatter the remaining mint and olives over the top and drizzle with the balsamic vinegar.