Peach and manchego salad

Hello!

Our kitchen is still a building site; but I am rallying to get the last bits done and deep clean so that I can cook again. It’s been eleven weeks! Fingers crossed next time I swoosh into your inbox, I’ll be joyfully crossing things off my ever-growing summer cooking wish list.

But for now, rather than cooking, we are assembling. Which you may well be doing too at the moment — out of choice — owing to the hot weather we’ve been enjoying and hopefully will continue to enjoy (another thing I’m crossing my fingers for).

Here, ripe peach wedges, bouncy, thin fennel slices, and even thinner slices of manchego are brought together with the unique, complex acidity of sherry vinegar. It may only be an assembly job, but at this time of year, some of the best things to come out of the kitchen are just that.

1. For the dressing, mix the chopped olives and almonds in a small bowl with 2 tbsp sherry vinegar and 4 tbsp olive oil. Season with salt and pepper.

2. In a large bowl, toss the fennel slices and peach wedges with 1 tbsp sherry vinegar and a pinch of salt. Importantly, this lightly seasons the salad before it is dressed.

   

3. Pile the fennel and peaches on a platter and spoon over the dressing. Top with the manchego slices, fennel fronds and a final drizzle of olive oil.
   

A big yes to this cherry and coconut sorbet

Another one from Ixta that feels very heat wave appropriate

Once I’m back in the kitchen, I can’t wait to cook courgettes (a pasta), courgettes (a salad), and more courgettes (a soda bread)

For those heading off on holibobs: thoughts and lessons on eating in when you’re on holiday