Before I stock up on all the delicious autumnal foods are that are beginning to fill the markets I am still holding on to the final moments of summer and enjoying the last of the peaches. This salad is perhaps the prettiest, simplest and tastiest of salads. It's so easy the girls are now making it solo.
Ingedients (Serves 4)
- 3 ripe peaches
- 1 large ball of mozzarella
- the petals from one pink edible rose
- 4-5 fresh mint leaves
- drizzle of olive oil
Take a large serving platter. Cut the peaches in segments of eight and then cut each segment in half. Spread the chunks of peaches around the platter.
Gently tear small pieces of mozzarella from the ball and place amongst the peaches.
Carefully peel each petal from the rose and delicately wash it. Pat dry each leaf with kitchen paper.
Sprinkle the rose petals over the salad and drizzle olive oil over. Tear the mint leaves into smaller pieces and sprinkle over the salad. Serve immediately.
(If you don't have any pink roses, white lavender is just as tasty.)
A quick note about edible roses - red roses are too strong and they will most likely taste like soap. We have a Lady Emma Hamilton pink rose in our garden which is perfect to add to salads. But generally, I tend to look for really pale pink roses and taste a petal first before I serve it. You're looking for a really delicate flavour.