Peach, fennel and hazelnut salad with crispy sage
Serves: 4-6
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Peach, fennel and hazelnut salad with crispy sage
The perfect option for an alfresco lunch in the sun – serve it with crunchy bread as a meal on its own, or as a delicious side for grilled pork chops or barbecued chicken
Serves: 4-6
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
253Kcal
Fat
20gr
Saturates
2gr
Carbs
11gr
Sugars
10gr
Fibre
6gr
Protein
5gr
Salt
0.1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 4 ripe peaches, halved, stoned and sliced
- 2 fennel bulbs, finely sliced
- 70g hazelnuts, toasted and roughly chopped
- 3 tbsp extra-virgin olive oil
- juice of 1 small lemon
- 1 tsp Dijon mustard
- 1⁄2 x 20g pack fresh sage
Step by step
- Toss the peaches, sliced fennel and toasted hazelnuts together in a large bowl then set aside.
- In a small bowl, whisk together 2 tablespoons of the extra-virgin olive oil and the lemon juice, Dijon mustard and some seasoning, to taste. Drizzle over the salad and toss to coat everything well in the dressing. Transfer to a shallow serving bowl.
- Heat the remaining extra-virgin olive oil in a small pan and fry the sage leaves until just crisp and fragrant. Serve the salad scattered with the crispy sage.
