Nectarine salad with a lovely pear and rosemary dressing at Somersetgift Farm Getaway…. part of 3 of 3

I found the dressing recipe of this salad in BABEL… a visually beautiful cookbook with the most amasing dressing recipes… and to be honest I cannot really remember how I matched the nectarines with the pecorino and the dressing, it must have been from Pinterest visuals… but IT WORKS…

Start off by making the dressing.. it can be made in advance and will keep for up to a week or more if refrigerated..

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Click on THIS link for the printable recipe card: 32. Nectarine and Pecorino salad with Rosemary and Pear Dressing ……. RECIPE CARD

For the Dressing…

Make in advance or early in the morning … it needs to cool down.
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Simmer 2 peeled and cubed pears with a sprig of rosemary and 125ml white balsamic vinegar until the pears are soft.

Let it cool … remove the rosemary and liquidize… slowly add the juice of half a lemon, 125ml olive oil, 10 ml honey and 1 teaspoon smooth English mustard.

Early morning  cuddles...

Early morning cuddles…

Just by the way… think I should book Somersetgift Farm Getaway for another long weekend… such a beautiful complete relaxation spot…

Now for the salad..

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Blanch the baby broccoli and mange tout… very important to instantly cool it under running cold water once done to retain the bright green colour.

Layer the baby salad leaves on a flat serving platter, top with baby broccoli, mange tout and just before serving add the avo slices, and nectarines. Pour over the dressing and add a hand full of finely grated Pecorino cheese.

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This dressing is like a meal on it’s own, I can only imagine a platter of sliced avo, topped with dressing and some grated pecorino … if the nectarines are out of season.

Lunch was a laid back family affair…. memories in the making…

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And after lunch… time to explore the farm…

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Lunch at Somersetgift Farm Getaway…. magic moments..

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Spinach and ricotta bake at Somerset Gift Farm Getaway… Part 2 of 3

As part of our Somerset Gift Farm lunch we made this delicious spinach and ricotta filo bake… something light and different that will compliment any lunch menu.

Click here for: 31. Spinach and ricotta filo bake……. RECIPE CARD

For the Spinach and Ricotta bake you will need:

350g ricotta
350g spinach
3/4 cup finely grated parmesan
200g feta
2 tablespoons finely grated lemon rind
1 XL Egg or 2 large eggs
Salt and pepper
1 roll filo sheets
2 cloves crushed garlic
melted butter for brushing the sheets

Place the ricotta and cooked drained spinach in a bowl and combine, add the finely grated parmesan and crumbed feta, mix in the egg, lemon rind and salt and pepper.

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Melt the butter and add the 2 crushed cloves of garlic and brush each sheet with the butter before layering the pans.

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Line a medium size tin or 2 smaller tins with buttered filo sheets, 3 x horizontal and 3 vertical, I cut the sheets with a scissor to “just” fit the pan. Measure the sheets long enough to have a overhang on both sides that is wide enough to form the top of the bake once the pan is filled.

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Fill the filo lined tins with the ricotta and spinach mixture and flip over the filo overhang to form a neat parcel. Bake at 180 degrees until nicely browned and cooked. +/- 30 to 40 minutes. Remove from the oven and let it rest for 10 minutes, turn out onto a wire rack covered with grease proof paper and cool.

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This ricotta and spinach loaf can be served luke warm or at room temperature, I would not refrigerate it before serving….

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We sliced the loaf in +/- 2 cm slices and served it with our free range chicken pesto sosaties, baby potatoes and a delicious nectarine salad (to follow in part 3).

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And after lunch…time for some rest and relaxation…

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Somerset Gift Farm Getaway… a magical place to re-charge our batteries…

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