Stone fruit salad with creamy goat’s cheese

Stone fruit salad with creamy goat’s cheese

By
From
The Green Kitchen
Serves
4
Photographer
Johanna Frenkel

After a trip to Barcelona a few years ago, we came home with three large bags of fruit, vegetables and cheese from the market La Bouqueria. We worked our way through them and ended up with a bag of stone fruit and a big chunk of goat’s cheese. So we turned them into a salad. It was a completely unplanned combination and it tasted so good together. You can have this dish for breakfast, but it is also nice as dessert or a lunch if you add some rocket leaves and more vegetables.

Ingredients

Quantity Ingredient
20 cherries, stoned and halved, plus a few whole to decorate
6 apricots, halved, stoned and sliced
2 saturn peaches, halved, stoned and sliced
2 peaches, halved, stoned and sliced
4 small plums, halved and stoned
1 handful redcurrants or whitecurrants
60ml Elderflower lemonade
or unsweetened apple juice
100g creamy goat’s cheese

Method

  1. Prepare the fruit and place in a mixing bowl. Drizzle with elderflower lemonade and toss until all the fruit is coated. Leave for 15 minutes for the fruits to release their juices. Serve on a plate and sprinkle with the crumbled goat’s cheese. Decorate with a few whole cherries or fresh elderflowers, if they are in season.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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