Grilled Peach salad

This salad is perfect for summer – it’s light, refreshing, and delicious! You can either have it as a side dish, or add some grilled prawns or avocado to make it more hearty.

The dressing can be made ahead of time and in a larger batch, and can be refrigerated covered for up to a week. Remember to whisk it before serving.

Grilled Peach Salad

Prep Time 5 mins
Cook Time 10 mins
Course Salad
Servings 4 people

Ingredients
  

Peaches

  • 2 tsp honey
  • 2 tsp balsamic vinegar
  • 2-3 peaches, halved

Honey Lemon Vinaigrette

  • 3 tbsp freshly squeezed lemon juice
  • 1/2 tsp lemon zest
  • 2 tbsp extra virgin olive oil
  • 1 tsp honey
  • t tsp fresh thyme, finely chopped
  • 1 tsp fresh mint, finely chopped
  • salt to taste
  • cracked pepper to taste

Salad

  • 3 cups baby spinach (or can use arugula or spring mix)
  • 1/4 red onion, very thinly sliced
  • 1/4 cup goat cheese
  • 2 tbsp sunflower seeds, toasted
  • 2 tbsp pepitas, toasted
  • herbs to garnish

Instructions
 

  • Mix together balsamic vinegar and honey for the peaches. Lightly brush peaches with the mixture, and sprinkle a little salt on top.
  • Heat up BBQ or grill to medium high1. Once heated, place peaches on the heat, skin side up. Let cook for 5 minutes each side, until honey caramelizes. Once cooked through, take off heat and let chill in the fridge for 10-15 minutes.
  • Meanwhile, add all ingredients together for vinaigrette in a bowl or cup, and whisk together well.
  • Place chopped spinach into a large bowl, and add red onion. Toss in vinaigrette2.
  • Cut chilled peaches in half, and place on top on spinach. Add little chunks of goat cheese, and sprinkle the seeds and fresh herbs on top. Drizzle a little extra dressing if you would like, and enjoy!

Notes

  1. Make sure the grill is oiled so that the peaches do not stick.
  2. If you are planning to have leftovers, keep the salad separate from the vinaigrette.  Remember to whisk the vinaigrette before serving.  

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