Peach, Spinach and
Pistachio Salad

A drizzle of nut oil can make virtually any salad special enough for a lunch or dinner party, so why not try different ones. You can make this salad using nectarines instead of peaches and, in winter, with ripe pears cut into quarters or thick slices.

  • Gluten Free
  • Contains Goat's Products
  • Vegetarian
  • Sugar Free
  • Soya Free
  • Yeast Free
  • Egg Free
  • Nightshade Free

Serves 4


  • 4 small handfuls trimmed fresh organic spinach leaves, washed and drained
  • 4 small ripe organic peaches, peeled and cut into thick slices
  • 55g / a third of a cup of shelled pistachio nuts or more if you want
  • 100-150g / 3½- 5oz mild and creamy soft organics goat's cheese
  • 1 tablespoon organic nut oil
  • 2 tablespoons organic cold pressed extra virgin olive oil or more if desired
  • Sea salt (optional) and freshly ground black pepper
  • About 16 fresh organic basil leaves, shredded
  • 1 tablespoon Verjuice


Arrange the spinach leaves on each plate and place the peach slices on top. Scatter the salad with the nuts and little blobs of goat's cheese. Use a teaspoon and clean fingers for this.

In a small bowl, mix the oils together with the salt (optional), pepper, basil and Verjuice and whisk vigorously. Spoon the dressing over the peach salads and serve immediately.

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