This one is inspired by the brilliant Maria from Two Peas and Their Pod, it smacks of summer.

Perfect for a grey March Monday in foggy London town.

It’s brtually simple, the sweet fruity taste of the peaches doesn’t need much faffing with to taste great.


Cooking time: 10 mins prep, 10 mins cooking, (20 mins total).

To wash up: 1 knife and board, 1 grill pan, 1 mixing bowl.


Ingredients

For the dressing

  • A good glug of olive oil
  • A smaller glug of balsamic vinegar
  • Salt & pepper to taste

For the salad

  • 4 ripe peaches, halved
  • 200g punnet of blueberries
  • 200g bag of baby leaves
  • 100g of feta, crumbled
  • 100g of pine nuts, roughly chopped

Method

  1. Mix the dressing ingredients together well in a bowl until smooth, set aside.
  2. Toss the peach halves in the dressing until evenly coated and shake off any excess liquid.
  3. Pop them under the grill for 5 – 10 minutes or until grill marks appear and the flesh goes soft.
  4. While the peaches cool, pop the blueberries in the microwave for 1 minute or until they go gooey.
  5. Toss the leaves in the dressing, slice the peaches over the top, pour over the gooey blueberries and sprinkle with cheese and nuts.

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