There’s no time better time than the summer time to indulge in delicious stone fruit. Why not take it once step further and incorporate this sweet and juicy snack into a fresh salad? Here’s one that you can serve up at any summer gathering. For similar recipes, see ‘Spread the Cheer’ in HOORAY! Issue 8.


20 minutes


Ages 14+


2 x yellow peaches, cut into wedges | Olive oil | Sprinkling of sugar | 2 x radicchio heads, washed, outer leaves removed and quartered | 250g goat’s cheese | 1 bunch watercress | 100g hazelnuts Vinaigrette: 250g fresh or frozen raspberries | 2 tbsp caster sugar | Juice of ½ lemon | 2 tbsp sherry vinegar | 400ml olive oil


  1. Place raspberries and sugar in a saucepan over medium heat, stirring until raspberries bleed and sugar has dissolved.
  2. Once mixture has cooled to room temperature, place in blender and puree until smooth. Add lemon juice and vinegar. Slowly drizzle in oil whilst blending, ensuring mixture emulsifies and thickens. Season to taste.
  3. Toss peach wedges in olive oil, sprinkle with sugar and grill until caramelised. Set aside to cool completely.
  4. Layer salad leaves, peaches, goat’s cheese and hazelnuts in a flat bowl.


Finish with a sprinkle of watercress and raspberry vinaigrette.

Photography Lara Hotz | Styling She Designs Events | Food Styling, Catering + Recipes Violets and Vinegar | Floral Styling Mikarla Bauer | Hair Tash Owers | Make-up Chantel Elliott | Clothing Tigerlily+Vanishing Elephant | Venue Brogers End