Salat s persikami, rukkoloi i brynzoi

Nutrition · per serving

Steps

1. 1

   Wash and dry the peaches and rocket well. Cut the peaches into 6-8 wedges each, removing the stones. Roughly chop the walnuts and crumble the feta or brynza into bite-size pieces.

   2 medium (about 300 g total) ripe but firm peaches60 g rocket40 g walnuts80 g feta or brynza
2. 2

   Heat a dry frying pan over medium heat. Toast the walnuts for 2-3 minutes, stirring often, until fragrant and lightly darkened in spots. Transfer immediately to a plate so they do not burn.

   40 g walnuts
3. 3

   In the same pan, increase the heat slightly and sear the peach wedges for 1-2 minutes per cut side until lightly caramelised. Do not overcrowd the pan; the fruit should sizzle rather than steam.

   2 medium (about 300 g total) ripe but firm peaches
4. 4

   Whisk together the honey, lemon juice, olive oil, black pepper, and salt until the dressing is glossy and lightly thickened. Taste: it should be balanced between sweet, tart, and salty.

   15 g honey15 ml lemon juice20 ml extra virgin olive oil1 g freshly ground black pepper1 g fine salt
5. 5

   Arrange the rocket on a serving platter or two plates. Top with the warm peaches, toasted walnuts, and crumbled feta or brynza.

   60 g rocket2 medium (about 300 g total) ripe but firm peaches40 g walnuts80 g feta or brynza
6. 6

   Spoon the dressing over the salad just before serving, using enough to lightly coat the leaves without weighing them down. Serve immediately while the peaches are still slightly warm against the cool cheese and greens.

   Medovo-limonnaya zapravka

Origin & History

Fruit-and-cheese salads are common across Eastern Europe and the Caucasus, especially in summer when stone fruit is abundant. This modern-style salad reflects contemporary Russian restaurant cooking, where peppery greens, soft brined cheese, toasted nuts, and honey-lemon dressings are popular combinations.