Saladsdeliciouslyella
Pickled Peach Salad
This summer-in-a-bowl salad is full of fresh flavours and makes a great weekday lunch. Pickling the peaches helps preserve a taste of summer, whatever the weather — add to salads, sandwiches and wraps for an extra dose of sunshine.
👥 2 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Begin by making the pickled peaches. Halve the peaches, discard the stones and place in a large jar. In a saucepan, add the white wine vinegar, maple syrup, water and salt; bring to a boil. Then remove from the heat and pour over the peaches in the jar. Once cooled and not steaming, place a lid on the jar and place in the fridge for ⏱️ 1 hour until cold. The pickled peaches keep well in the fridge for up to 1 month.
peaches12 oz
2
To toast the almonds, preheat the oven to 160°C fan / 350°F. Spread the almonds out on a baking tray and place in the oven for 10–⏱️ 12 minutes until darkened and fragrant. Remove and set aside to cool.
3
Place the bulgur wheat in a saucepan with 250ml / 8.4 fl oz water and a pinch of salt. Bring to a simmer and cook uncovered for 10–⏱️ 12 minutes, until tender and almost all of the water has been absorbed. Then remove from the heat, place a lid on the saucepan and leave to steam in the residual heat for 4–⏱️ 5 minutes, until all of the water has been absorbed and the bulgur wheat is fluffy. Allow to cool.
fl oz water2.5
4
Cut the cucumber in ½ lengthways, scrape the seeds out of the centre and finely slice.
5
For the dressing, in a small bowl, whisk together the lemon juice, maple syrup, Dijon mustard, olive oil and a pinch of salt and pepper.
6
Place the bulgur wheat and chickpeas in a medium bowl, along with the spinach/rocket and basil. Drizzle over the dressing and toss to combine.
7
Serve the bulgur wheat and chickpea salad on plates and top with 2 pickled peach halves, sliced cucumber and scatter with toasted almonds.
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