Grilled Peach & Nectarine Salad

Vegetarian | Gluten Free

Feeds - 5-8 people

Ingredients:

1 small shallot - very thinly sliced

2 tablespoons red wine vinegar

1 teaspoon caster sugar

2 tablespoons olive oil

2 nectarines - cut into 8 wedges

2 large peaches - cut into 8 wedges

250 g carrots

2 cups rocket leaves

1 cup roughly chopped fresh basil

100g feta, crumbled

1½ tablespoons pine nuts - toasted

HONEY MUSTARD DRESSING

Juice of 1 lemon

¼ cup extra virgin olive oil

1 tablespoon wholegrain mustard

1 heaped teaspoon honey

Instructions:

  1. Mix the shallot with the vinegar and sugar in a small bowl. Set aside.

  2. To make the dressing, whisk the ingredients in a small bowl. Set aside.

  3. Heat a bbq up medium/high heat. Add some oil. When the bbq is hot, fry the nectarine and peach wedges in batches. This will take roughly 1 minute each side or until they have a bit of colour.

  4. On a small oven tray add your carrots, oil, salt and pepper and give it a good mix. Roast in the oven for 10-20minutes then set aside to cool.

  5. Gently fold together the carrots, nectarines, peaches, rocket and half the basil in a bowl.

  6. Carefully transfer the salad to a serving platter. Discard the vinegar from the shallots, then scatter the shallots on top of the salad.

  7. Crumble the feta across the salad and drizzle the dressing over top of the salad.

  8. Scatter the pine nuts and remaining basil on top.