5-spice peach and raspberry salad


Preparation info

  • Serves


    as a side
    • Difficulty


Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

You don’t want this salad to be too sweet, so for the best results start with peaches that are not too ripe. This looks so perfectly summery and also works really well at a barbecue, where the fruit complements and cuts through all sorts of meat. Some slow-cooked pork belly alongside is a particularly winning combination.


  • tbsp cider vinegar
  • 1 tsp maple syrup
  • ¼ tsp


  • In a large bowl, mix together the first five ingredients with teaspoon of salt. Add the raspberries, lightly crushing them with the back of a fork, then add the remaining ingredients. Mix together well and serve.