Peach, Fennel & Nasturtium Salad with Green Beans, Croutons & Almonds and Seaweed Butter Dressing

A salad kissed by sun and sea, where peaches drip with golden sweetness, fennel whispers of wild anise breeze, and nasturtiums bloom like fleeting thoughts. Salted almonds crackle like summer laughter, croutons echoing warm earth and hearth. All bound in seaweed butter, a tidepool of brine and silk. A plate of memory, gathered from garden, field, and shore.

Floral abundance in spring and summer: make use of it for it season is all too fleeting.

Where land meets sea, the epitome of joy, the best that mother nature has to offer in a few delicious bites.

The abundance of flavour and texture will have you licking the plate clean…

salad, healthy salad, edible flowers, nasturtiums, fennel, healthy meals, easy recipes, easy salads, croutons, seaweed, seasonal food, healthy fats

Yield: 4

Author: Suze Morrison

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Peach, Fennel & Nasturtium Salad with Green Beans, Croutons & Almonds and Seaweed Butter Dressing

Prep time: 25 MinCook time: 10 MinTotal time: 35 Min

A salad kissed by sun and sea, where peaches drip with golden sweetness, fennel whispers of wild anise breeze, and nasturtiums bloom like fleeting thoughts. Salted almonds crackle like summer laughter, croutons echoing warm earth and hearth. All bound in seaweed butter, a tidepool of brine and silk. A plate of memory, gathered from garden, field, and shore.

Ingredients

For the Salad

• 2 ripe peaches, thinly sliced
• 1 small bulb fennel, very thinly shaved (reserve fronds)
• 150g green beans, trimmed
• 2 handfuls wild or salad leaves (e.g. rocket, watercress, lamb’s lettuce)
• 1 small handful nasturtium leaves and petals
• 50g toasted almonds, roughly chopped
• 1 cup crusty sourdough, torn into small chunks
• 1 Garlic clove, grated
• Olive oil, for frying

For the Seaweed Butter Dressing

• 50g unsalted butter
• 1 tsp dried seaweed flakes (e.g. dulse, nori or wakame)
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tbsp warm water
• Sea salt & cracked black pepper, to taste

Instructions

1. Bring a pan of salted water to the boil and blanch the green beans for 2–3 minutes until just tender. Drain and rinse under cold water to preserve their colour and crunch.
2. Make the croutons:
3. In a small skillet, heat a splash of olive oil and pan-fry the torn bread & garlic until golden and crisp. Season lightly with sea salt. Set aside to cool.
4. Seaweed butter dressing:
5. In a small pan, melt the butter over low heat. Stir in the seaweed flakes and allow to gently infuse for 2 minutes. Remove from heat and whisk in lemon zest, juice, mustard, warm water, and a pinch each of salt and pepper until emulsified and glossy. Taste and adjust seasoning.
6. Assemble the salad:
7. In a large bowl or serving platter, gently layer the salad leaves, fennel slices, green beans, and peach slices. Scatter over the almonds, crispy croutons, and fennel fronds.
8. Finish with flowers & dressing:
9. Just before serving, drizzle over the seaweed butter dressing and tuck in the nasturtium leaves and petals for a final burst of colour and flavour.

https://gourmetglow.co.uk/recipes/peach-fennel-nasturtium-salad

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