Here is a sprightly salad that makes the most of the season. Add chicken, shrimp or salmon to make it a main dish and definitely sprinkle on some goat cheese. It comes to us by way of McKel Hill. A...
1. Wash, half and seed the cucumber (and peel if necessary). Slice the cucumbers into thin slices (or get thin strips with a potato peeler) and place in a bowl. Half the peaches, remove the pit and slice into 1/4 inch slices. Add the sliced peaches, onion and salt to the bowl with the cucumbers and toss to combine. Set aside.
2. Heat remaining ingredients in a saucepan until simmering and pour hot liquid over the cucumber-peach mixture. Toss to combine and refrigerate 4 hours or overnight.
Watch Jesse's top tips for preparing this salad!