Grilled peach salad with basil dressing

This grilled peach salad with basil dressing is an absolute treat on a hot day.

  • 25 mins
  • 12
  • Easy

INGREDIENTS

  • 6 peaches, cut into wedges
  • olive oil, for drizzling

FOR THE DRESSING

  • 80ml olive oil
  • 60ml lemon juice
  • 30ml honey
  • handful basil

TO SERVE

  • 2 large handfuls rocket
  • 100g pecan nuts, toasted and crushed
  • 1 small red onion, thinly sliced (optional)
  • 120g feta, crumbled
  • pomegranate rubies, to sprinkle

METHOD

  1. Drizzle the peaches with a splash of oil. Cook in batches over a hot griddle pan for about 1 minute on
    each side or until just charred. Cool.
  2. For the dressing, blitz all the ingredients until fine. Season.
  3. To serve, place the leaves on a platter and top with the grilled peaches, pecans, onion, feta and
    pomegranate rubies. Serve with the dressing.

FEATURE: MARGIE ELS-BURGER  ASSISTED BY NOMVUSELELO MNCUBE  PHOTOS: ROELENE PRINSLOO

Tip

If the peaches are too firm and difficult to cut, slice the cheeks off instead of cutting into wedges.

Magazine issue date: December, 2017


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