Episode Three: Sensational Salads
Recipe One
Peach Bocconcini Salad with Honey, Basil, and Prosciutto
Light, fresh, and bursting with flavor, this Peach Bocconcini Salad with Honey, Basil, and Prosciutto is the ultimate summer dish. Sweet caramelized peaches meet creamy bocconcini, salty prosciutto, and crunchy pine nuts, all tied together with a tangy honey vinaigrette. Perfect for entertaining or as a refreshing side, it’s an elegant salad that’s as beautiful as it is delicious.
Click play to watch Steph make the recipe
Ingredients
Salad:
220g Emporium Selection Bocconcini milk cherries
2 tbsp Oh So Natural pine nuts
3 ripe Peaches
120g Fresh Salad Co. Rocket Leaves
4–6 slices of Citterio Prosciutto di Parma
½ small red onion, finely sliced
1 tsp White Mill brown sugar
1 tsp The Olive Tree extra virgin olive oil
Fresh basil leaves
Honey Vinaigrette:
2 tbsp of Bramwells Honey
1 tbsp The Olive Tress extra virgin olive oil
1 tsp Remano white wine vinegar
Stonemill salt and cracked black pepper to taste
Method
Toast the Pine Nuts:
In a frying pan, toast pine nuts until golden. Allow to cool.
Grill the Peaches:
Cut peaches in half and remove the seeds.
Coat the peach halves with brown sugar and olive oil.
Grill on an electric skillet until softened and caramelized.
Make the Vinaigrette:
Whisk together honey, olive oil, white wine vinegar, salt, and pepper.
Assemble the Salad:
Create a bed of rocket leaves on a serving platter.
Top with red onion slices, torn prosciutto, caramelized peaches, and basil leaves.
Arrange bocconcini evenly across the salad.
Sprinkle toasted pine nuts over the top.
Finish and Serve:
Drizzle the honey vinaigrette over the salad.
Serve immediately.
Recipe Two
Watermelon Fetta Salad
Bright, refreshing, and full of flavor, this Watermelon Fetta Salad is a must-try for summer entertaining. Sweet watermelon, creamy feta, and crunchy candied walnuts come together with a tangy balsamic dressing for a perfect balance of taste and texture. Simple to prepare and visually stunning, it’s a salad that will impress at any gathering.
Click play to watch Steph make the recipe
Ingredients
Salad:
¼ Watermelon, cubed
3 handfuls The Fresh Salad Co. baby spinach
¼ cup Fresh mint leaves
½ block of Emporium Selection Greek fetta cheese
½ small red onion, finely sliced
Balsamic Glaze:
1 cup Remano balsamic vinegar
1 tbsp White Mill brown sugar
Candied Walnuts:
¾ cup Oh So Natural walnuts
1 tsp Pure Valley butter
2 tbsp White Mill caster sugar
Pinch of Stonemill salt
Dressing:
2 tbsp Remano balsamic vinegar
2 tbsp Remano olive oil
Stonemill sea salt and pepper to taste
Method
Prepare the Balsamic Glaze:
In a small frying pan, combine balsamic vinegar and brown sugar. Cook over medium-high heat until reduced by half. Let cool.
Candy the Walnuts:
Line a baking tray with baking paper.
In a frying pan over medium heat, toast walnuts with butter, sugar, and salt for about 5 minutes, stirring to prevent burning.
Once the sugar browns, spread walnuts on the baking tray to cool.
Make the Dressing:
Mix the balsamic glaze, olive oil, salt, and pepper. Store extra glaze for later use.
Assemble the Salad:
Arrange spinach on the base of a serving platter.
Add watermelon cubes, sprinkling any juice over the salad.
Top with red onion slices and torn mint leaves.
Crumble fetta over the salad.
Finish and Serve:
Drizzle the dressing over the salad.
Add candied walnuts as the final touch. Serve immediately.
Recipe Three
Banoffee Dessert Salad
Indulge in layers of decadence with this Banoffee Dessert Salad. Creamy custard, caramel, fluffy marshmallows, and cookies combine with fresh bananas and whipped cream for a show-stopping dessert. Perfect for gatherings, this playful twist on the classic banoffee pie is as easy to make as it is delicious.
Click play to watch Steph make the recipe
Ingredients:
1 tin sweetened condensed milk
2 bananas
2 packets cookies and cream chocolate biscuits
1½ cups thickened cream
1 litre vanilla custard
Splash of vanilla extract
100g white and pink marshmallows
Method
Prepare the Caramel Sauce:
Place the unopened tin of condensed milk in a slow cooker and cover with water.
Cook on high for 5 hours or low for 10 hours, ensuring the can is always submerged.
Allow the can to cool completely before opening.
Whip the Cream:
Using a stand mixer, whip the cream with a splash of vanilla extract until stiff peaks form.
Prepare Ingredients:
Cut marshmallows in half and slice bananas just before assembling to prevent browning.
Assemble the Dessert Salad:
Begin with a layer of vanilla custard in a large bowl.
Add a layer of halved marshmallows, ensuring they’re visible at the edges.
Crumble cookies and cream biscuits over the marshmallows.
Add a layer of sliced bananas, followed by a layer of whipped cream spread evenly.
Top with dollops of caramelized condensed milk.
Repeat the layers, finishing with marshmallows and whole biscuits for decoration.
Serve:
Serve immediately or refrigerate until ready.
That’s a Wrap for Episode 3: Sensational Salads!
From vibrant and refreshing to indulgent and sweet, this week’s salads had it all! The Peach Bocconcini Salad brought elegance to the table, the Watermelon Fetta Salad offered a burst of summer freshness, and the show-stopping Banoffee Dessert Salad ended things on a delightfully sweet note.