Pistachio Kulfi - by Amandip Uppal
This is a quick version of a classic Indian ice cream.
2 x 240g smoked duck breast, thinly sliced
3 ripe yellow peaches, cut into wedges
1/2 small red onion, thinly sliced
4 cups picked watercress
100g firm ricotta, broken into large pieces
80ml (1/3 cup) hazelnut or extra virgin olive oil
3 tsp Dijon mustard
60ml (1/4 cup) verjuice
1/2 cup (60g) hazelnuts, toasted, skins removed, roughly chopped
To make vinaigrette, whisk oil, mustard and verjuice in a bowl until emulsified. Season and stir through hazelnuts.
Arrange salad ingredients on a platter or large wide salad bowl.
Drizzle with vinaigrette and serve.