Eat This, Food

Heirloom beans, peach, almond, chilli

A simple summer salad with pickled peaches, green and yellow wax beans, candied chillies and lavender almond granola created by our chefs at Soho Cooks


Pickled peaches
8 peaches
680g sugar
600ml water
1 small cinnamon stick
1 chilli, halved and seeded
1 inch piece of ginger, peeled and sliced
2 lemons sliced thinly

100g yellow wax beans
100g green wax beans

Fried chillis
1 fresno chilli, seeded and thinly sliced
235ml 1:1 simple syrup

Lavender almond granola
3 tbsp lavender
1360g sliced almonds
2 tsp sugar
60ml grape seed oil
4 tbsp honey
1 tsp aleppo pepper


For the peaches, combine all ingredients except for the peaches in a heatproof pan and place in the oven at 180°C and cook for an hour. Cool down. Cut peaches into oblong pieces and pour the pickling juices over and keep up to 3 weeks.

Blanch the wax beans in heavily salted water till tender. Thinly slice and seed the Fresno chilli, cook in simple syrup for 2 minutes. Remove and cool on a wire rack. Once cool, fry until crispy in a 165°C fryer, remove and drain on paper towels.

To make the lavender granola, combine the grape seed oil and honey together and heat till the honey is melted. Mix all dry ingredients together and serve in a bowl

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