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.


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


  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.

Leave a Comment

Your email address will not be published. Required fields are marked *