A fresh and fruity peach salad recipe is the perfect summer side and is sure to bring some colour to your dinner table.

RECOMMENDED OIL

Signature olive oil

INGREDIENTS

1 small beetroot (or ready-cooked beetroot)

20g honey

15g dijon mustard

1 garlic clove

25ml cider vinegar or 15ml white wine vinegar

salt and pepper

120ml olive oil, plus extra to finish

40g whole almonds, skin on, roughly chopped

10g butter

1 endive

4 small nectarines

20g rocket

120g gorgonzola, broken into pieces

RECIPE

1. Preheat the oven to 180C/350F. Wash the beetroot, wrap it in foil and bake for two hours, or until very soft, then peel.
   
2. To make the dressing, put the beetroot, honey, mustard, garlic, vinegar, salt and pepper in a food processor. Process for a few seconds, then incorporate a quarter of the oil at a time. It should be smooth and homogenous.
3. Sauté the almonds in butter and a pinch of salt for three to four minutes, then set aside to cool. Trim the base of the endive and carefully separate the leaves. Halve the nectarines, remove the stone and cut each half into three wedges. To assemble, spoon some dressing in a circle in the centre of a serving plate. Top with four or five endive leaves, hollow side up. Drizzle with oil and arrange the nectarines, rocket and cheese inside the leaves. Drizzle more oil around and about, and sprinkle with almonds.