A Delicious Salad with Peaches & Burrata
This seasonal salad from dietitian, Sophie Medlin is a dream for soaking up the last weeks of summer. If you can block out the traffic noise from your window/balcony/garden and close your eyes, you could almost be in the med.
“This salad combines lots of brain-boosting nutrients. It’s delicious for lunch or supper and can be combined with crunchy bread or roasted new potatoes for a more substantial meal.”
Why is it good for my brain?
Essentially, every ingredient down to the black pepper seasoning is doing something excellent for your grey matter (Sophie is the bomb), but the major players are peaches, olive oil, and tomatoes. Peaches bring fibre, antioxidants and vitamin A to the mix, which can help with learning and memory; olive oil is perfect for getting those all-important healthy fats and antioxidants into your life; and tomatoes, among other things, contain lycopene, which is known to protect against cognitive decline.
Cooking time: 15 mins
4 handfuls of mixed salad leaves (like baby spinach or lambs lettuce)
8 cherry tomatoes
1 ball of mozzarella or burrata
Handful chopped walnuts
Salt & black pepper.
Optional: A few slices of parma ham
Arrange the salad leaves, avocado and cherry tomatoes.
Cut the peach into 8ths and roast in a hot pan brushed with a little olive oil until they are slightly browned
Once they are coloured, take them out of the pan and add the chopped walnuts. Toast the walnuts in the peach juices until you can start to smell their oils being released.
Place your mozzarella or burrata in the centre and of the plate and arrange with the peach slices and toasted nuts.
Drizzle with good quality olive oil and a little balsamic vinegar.
Season with salt and black pepper.
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