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There's no better way to celebrate the season than with a delectable peach salad paired with a bottle of Riverlife Wake Making Moscato.

Summer Peach Salad



Summer's around the corner, so it's time to break out the freshest and most delicious seasonal ingredients for your salads. There's no better way to celebrate the season than with a delectable peach salad paired with a bottle of Riverlife Wake Making Moscato.

Ingredients

4 tbsp coconut oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
1 thumb sized piece of ginger, finely chopped
⅓ cup Thai red curry paste
1 cup vegetable stock
400ml coconut milk
4 large wedges kent pumpkin
½ cauliflower, cut into florets
400g green beans
sea salt & cracked black pepper
400g dried vermicelli noodles
1 cup Thai basil leaves
⅓ cup roasted peanuts, roughly chopped

April 3, 2023


Preheat oven to 190C. Place pumpkin and cauliflower onto a baking paper lined baking tray, drizzle with 2 tbsp coconut oil and season with salt and pepper. Roast for 20 minutes, add green beans and roast for a further 10 minutes.

Meanwhile, place a medium pan over medium heat, add remaining coconut oil, shallot, garlic and ginger and sauté until fragrant. Add curry paste and cook for a further minute. Add stock and coconut milk, bring to the boil the simmer for ten minutes. Cook vermicelli according to packet instructions.

To serve, divide noodles and vegetables between bowls and pour over the curry sauce. Garnish with Thai basil and roasted peanuts.

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