Peach and Parmesan Summer Salad

Justine Drake, Peaches

  • Serves 4


  • Swap the sugar snap peas with blanched fine green peas if you prefer.


  • 3 dessert peaches, sliced in wedges
  • 1 red onion, sliced into crescents
  • 125 g punnet sugar snap peas, sliced lengthways
  • ¼ cup (60ml) toasted pumpkin seeds, toasted
  • Watercress or rocket leaves
  • Shaved parmesan


  • 1 fat clove garlic
  • About 1/2 tsp (3ml) grated ginger
  • ¼ cup (60 ml) white balsamic
  • ½ cup (125 ml) olive oil
  • Salt and milled pepper


  1. Toss peaches, onion and sugar snaps together.
  2. Arrange leaves on the base of a platter and pile with peach mixture.
  3. Whisk dressing ingredients together. Season to taste.
  4. Drizzle dressing over salad, top with pumpkin seeds and shaved Parmesan and serve.