Name: Peach and asparagus caprese salad with pistachio mint pesto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Peach and asparagus caprese salad; 340 gram asparagus, trimmed; 1 1/2 tablespoon chilli oil; 4 medium peaches, halved and stones removed; 4 medium heirloom tomatoes (600g), sliced if large, halved or quartered if small (see recipe tip); 250 gram buffalo mozzarella (see recipe tip), torn; 1 tablespoon white wine vinegar; 1/2 cup fresh small basil leaves; Pistachio mint pesto; 1/2 cup pistachios; 1 1/2 cup fresh mint leaves; 1 cup fresh flat-leaf parsley leaves; 1 clove garlic, crushed; 2 teaspoon finely grated lemon zest; 2 teaspoon lemon juice; 1/2 cup extra virgin olive oil

Peach and asparagus caprese salad with pistachio mint pesto

An Italian classic gets a fresh twist with this caprese salad recipe. Grilled peaches, asparagus and homemade pistachio mint pesto take this gluten-free dish from simple to simply delicious

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Serves 4

Prep

15M

Cook

10M

Total

25M

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Ingredients

Peach and asparagus caprese salad

340 gram asparagus, trimmed

1 1/2 tablespoon chilli oil

4 medium peaches, halved and stones removed

4 medium heirloom tomatoes (600g), sliced if large, halved or quartered if small (see recipe tip)

250 gram buffalo mozzarella (see recipe tip), torn

1 tablespoon white wine vinegar

1/2 cup fresh small basil leaves

Pistachio mint pesto

1/2 cup pistachios

1 1/2 cup fresh mint leaves

1 cup fresh flat-leaf parsley leaves

1 clove garlic, crushed

2 teaspoon finely grated lemon zest

2 teaspoon lemon juice

1/2 cup extra virgin olive oil

Method

To make pistachio mint pesto, blend or process ingredients until smooth and season to taste.

Place asparagus and 1 Tbsp of the chilli oil in a medium bowl; toss to coat and season.

Cook asparagus, turning once, on a lightly oiled heated chargrill pan or barbecue flat plate for 10 minutes, adding the peaches to the pan cut-side down for the last 2 minutes of asparagus cooking time, or until asparagus is tender and peaches are golden.

Layer peaches and tomatoes on a platter; top with asparagus and mozzarella, then drizzle with vinegar, remaining chilli oil and the pistachio mint pesto. Top with basil.

Slice larger varieties of heirloom tomatoes, such as ox-hearts, and cut medium or smaller types in half or into wedges. – Buffalo mozzarella has a tangier flavour than cow’s milk mozzarella, which can also be used in this recipe.

Note

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