Believe it or not, it is almost summer down here in Melbourne. How do I know? Certainly not from the weather, but a few days ago and for the first time this season, my organic grocer had cherries! Oh, rejoice! Nothing declares summer to me more than cherries, and as is the tradition in our family I always make a wish when eating the first one of the season.
Cherries often feature on an Australian Christmas table, sometimes atop pavlova or often just piled high in a bowl to be popped one by one as the fancy takes you.
We ate the first of these juicy jewels on their own, with pleasure, but then a whim took me and told me to make a salad. Salads are actually one of my favourite things to eat… and with the addition of cherries even the kids were diving right in.
Light and peppery, crunchy and sweet, this salad is fresh, simple and ticks so many boxes, it’s a world of right.
Cherry, Rocket and Walnut Salad with Goat’s Cheese
serves 2 as a side or 1 for a light meal, perhaps with some bread
- 50g walnuts, toasted
- 100g rocket, rinsed
- 80g cherries, halved and pitted
- 50g goats fetta
- a splash of olive oil and red wine vinegar
Toast your walnuts in an 180 degree C oven for 5 mins, or until golden and fragrant. Allow to cool.
Rinse your rocket and cherries; cut the cherries in half and remove their stones.
Grab your favourite salad bowl. Heap in the rocket, and sprinkle with the walnuts and cherries. Using your fingers, tear up the goats fetta. Give it all a good drizzle with olive oil and red wine vinegar. I like my salad dressings on the tangy side so I give two slurps of vinegar for each of olive oil, but you follow your tastebuds.
Using your hands give everything a good toss and tumble, scooping up a few of the walnuts and cherries to adorn the top…