Name: Peachy asparagus and mozzarella salad with pistachio mint pesto
Prep time: 25 min
Total time: 25 min
Ingredients: 340 grams asparagus, trimmed; 1½ tablespoons chilli oil; 4 medium peaches (600g), halved, stones removed; 4 medium heirloom tomatoes (600g), sliced if large, halved or quartered if small (see tips & tricks); 250 buffalo mozzarella, torn (see tips & tricks); ½ cup small basil leaves; 1 tablespoon white wine vinegar; Pistachio mint pesto; ½ cup (70g) pistachios; 1½ cups mint leaves; 1 cup flat-leaf parsley leaves; 1 clove garlic, crushed; 2 teaspoons finely grated lemon rind; 2 teaspoons lemon juice; ½ cup (125ml) extra virgin olive oil

This salad practically screams summer. With crispy asparagus, grilled fresh peaches and mozzarella all comes together with tangy pesto dressing

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 be used instead if you prefer.

Asparagus spears are still good in early summer, and peaches and tomatoes are in season and ripe for the taking. We use yellow peaches here, but choose whatever looks best, or use a mix of yellow and white. Remember to keep the tomatoes out of the fridge so the flavour is not dulled.

Looking for more summer salad recipes?

Ingredients

340 grams asparagus, trimmed

1½ tablespoons chilli oil

4 medium peaches (600g), halved, stones removed

4 medium heirloom tomatoes (600g), sliced if large, halved or quartered if small (see tips & tricks)

250 buffalo mozzarella, torn (see tips & tricks)

½ cup small basil leaves

1 tablespoon white wine vinegar

Pistachio mint pesto

½ cup (70g) pistachios

1½ cups mint leaves

1 cup flat-leaf parsley leaves

1 clove garlic, crushed

2 teaspoons finely grated lemon rind

2 teaspoons lemon juice

½ cup (125ml) extra virgin olive oil

Method

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

2.Place asparagus and 1 tablespoon of the chilli oil in a medium bowl; toss to coat. Season.

3.Cook asparagus, turning once, on a lightly oiled heated chargrill pan or barbecue flat plate for 10 minutes or until asparagus is tender. Add peaches to pan for the last 2 minutes, cooking until golden.

4.To serve, layer peaches and tomatoes on a platter, then top with asparagus, mozzarella and basil; drizzle with vinegar, remaining chilli oil and the pesto.

Asparagus spears are still good in early summer, and peaches and tomatoes are in season and ripe for the taking. We use yellow peaches here, but choose whatever looks best, or use a mix of yellow and white. Remember to keep the tomatoes out of the fridge so the flavour is not dulled.

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 be used instead if you prefer.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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