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A gorgeous summer salad that takes no time at all to whip up, but is unique enough to impress your fellow picnic-goers. The key to getting the most out of this dish is waiting patiently until peaches are in season — then use the juiciest peaches you can get your hands on!

You will need

Serves 3

  • 200g watercress (swap for rocket/arugula if you can't get watercress!)
  • 2 golden clingstone peaches
  • 1/2 cup good quality piccalilli (mustard pickle)

For the dressing:

  • 1/2 lemon, juice (can use a whole lemon, to taste)
  • 2 tablespoons extra virgin olive oil
  • Cracked black pepper & salt, to taste

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7 mins to prep

mins to cook

  1. Step 1

    Mix the dressing together in a bowl or small jug

  2. Step 2

    Wash the leaves and pat dry.

  3. Step 3

    Place into the serving bowl with the peaches and dollops of piccalilli, then pour over your dressing, and serve!

Recipe: Simon Toohey

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