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Refreshing Summer Salad

Barker's of Geraldine

Vegetarian

Barker's of Geraldine

Gluten Free

Serves 6 people

10mins Prep

5mins Cook

A go-to salad for your repertoire – the combination of peaches with cucumber and pomegranate tastes like summer!

By Josie, Your Ultimate Menu

Ingredients

Salad

  • 3 Tbsp Almonds, sliced
  • 120 g Baby rocket or salad greens
  • 2 Peach, yellow
  • 1/2 Telegraph cucumber
  • 1/2 Red onion
  • 1/3 cup Pomegranate seeds
  • 1/4 cup, finely shaved Parmesan
  • Barker’s NZ Raspberry Vinaigrette

Method

  1. Toast almonds in a small frying pan on medium heat, until golden brown. Remove from heat and leave to cool.
  2. Place rocket/salad greens in a large salad bowl.
  3. Thinly slice peaches, cucumber and onion. Arrange on top of greens, together with pomegranate and parmesan.
  4. Just before serving, drizzle all over with Barker’s Raspberry Vinaigrette and top with toasted sliced almonds.

Notes

  1. Ensure that your parmesan is vegetarian-friendly.

This Recipe Uses

NZ Raspberry Vinaigrette 280ml

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