Grilled Peach Salad
This salad is great for the summer months. It's a light lunch or great salad to accompany a BBQ. The combination of sweet grilled peaches, toasted pecans, soft salty blue cheese with honey and thyme balsamic dressing looks impressive enough to appear on any restaurant menu... yet takes just moments to make.
- 2 fresh ripe peaches
- 1 handful rocket
- 1 handful red chard
- 1 chunk blue cheese
- 1 handful walnuts
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 4 tbsp olive oil
- 1 pinch dried thyme
- 1 granary loaf
Prepare The Peaches
Heat a cast iron griddle pan or BBQ as hot as it will go.
de-stone and quarter the peaches.
Grill The Peaches
Season the peaches with salt and pepper and lay then onto the griddle pan.
Turn them over after a couple of minutes to start to caramelise the other side.
Make The Dressing
Measure the honey, vinegar, oil and thyme into a small bowl and whisk together with a little salt and pepper.
Prepare The Salad
Wash, drain and mix the salad leaves together and drop them onto a serving plate from a little height so they find there own space.
Assemble And Serve!
Arrange the grilled peaches onto the leaves, crumble over the blue cheese and scatter the walnuts.
Drizzle the dressing over the salad and serve immediately.
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