another salad from this wonderful recipe book

Serves 3-4 as a starter

• 1 round lettuce (the soft-leaved one), broken into leaves and washed
• 3 flat white peaches (such as doughnut or Saturn peach), each cut into 8 segments
• 4 oz/120g soft rindless goats’ cheese
• 1/3 cup/50g roasted almonds, roughly chopped
• 4-5 sprigs of cilantro, picked
• a touch of sea salt
• a pinch of freshly ground black pepper

Dressing

• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1/2 tsp orange blossom water
• 1/2 tsp Demerara sugar
• a pinch of salt

Arrange the soft lettuce leaves as a base on a serving plate, then top with the peaches, goats’ cheese, almonds, and cilantro leaves. Sprinkle with a touch of sea salt and grind a little black pepper over the top.

Shake the dressing ingredients around in a small jar or airtight container, then spoon over the entire salad.

We ate this as a whole meal polished off between the two of us. Delicious – sweet and creamy.