Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Whisk all the dressing ingredients together and season. If the jam is too set to whisk in properly warm it first. Bring a saucepan of salted water to the boil, then drop in the beans and cook for 2-2½ minutes – they should still have a little crunch. Drain well.
Heat a griddle or non-stick frying pan, or a barbecue. Rub the peaches all over with a little of the oil, then griddle for 1-2 minutes on the cut sides until they char and soften. Lift them onto a salad platter as you go.
Slice the cheese into thin shard-like slices – the more jagged edges you create, the more crisp bits you’ll end up with. Brush them all over with the remaining oil and griddle or fry like the peaches, until they’re golden brown and crisp on the outside. Working quickly, add the cheese to the platter with the peaches, beans, rocket, mint leaves and hazelnuts. Drizzle over the dressing and toss everything together, then serve straight away while the cheese is soft.