Peach and Toasted Pecan Salad
An easy, gorgeous, summery lunch, making use of ripe, juicy seasonal peaches. Peaches are a stone fruit, packed with vitamin A and potassium, but they only taste great when they’re in season and ripe (in autumn and winter try substituting plums or pears in the salad).
We don’t overdo cheese in our diets, but when we do eat it, we like it to be flavourful and great quality, and we love sheep’s cheese such as halloumi or saganaki that can be sliced and quickly fried (also great for the barbecue).
Pecans are rich in the mineral manganese, an often-forgotten immune supportive nutrient. They also have a high monounsaturated fat content, so together with the olive oil dressing, add some healthy fat to the salad, which in turn helps us to use the beta-carotene found in the salad leaves. Studies increasingly show that adding a little fat to salads – be it in the form of dressings, avocado, nuts, seeds or even eggs really boosts our absorption of this important antioxidant.
Another bonus is that adding protein and fat fills us up, helping to maintain balanced blood sugar – and energy levels.
You can use any mixed salad leaves, but we like to include spinach for its high carotene levels and rocket and watercress for their detoxifying properties. For an ultra-healthy immune supportive boost, use manuka honey in the dressing.