Grilled Peach Salad with Carrots and Goats Cheese

It’s the last delivery week of the year, the barbecues are well and truly warmed up and the stone fruit are delicious. So what else to concoct, but a grilled vegetable and peach salad, all summery and light. Something a bit special for a long Christmas lunch.

Serves 4

Ingredients

2 peaches
3 small carrots or bunch of dutch carrots, tops removed
1 zucchini
100g washed rocket/salad leaves
handful roasted hazelnuts
2 tbsp goats fetta
generous fresh mint
2 Tbsp olive oil
scant 1 Tbsp balsamic vinegar
salt and black pepper

Method

It’s the last delivery week of the year, the barbecues are well and truly warmed up and the stone fruit are delicious. So what else to concoct, but a grilled vegetable and peach salad, all summery and light. Something a bit special for a long Christmas lunch.

Thanks for all the great recipe feedback this year, it’s been wonderful to share what’s happening in the kitchen, extend the repertoire (by quite a way!) and be inspired by honest seasonal cooking. I’m looking forward to more in the new year, and always welcome any and all ideas and tips from your own kitchen to share with the community too. – Liz

 

If you have dutch carrots, keep them whole for this. Otherwise halve or quarter the carrots lengthwise, along with the zucchini. Coat the veggies in a little olive oil and a sprinkle of salt. Cut the peaches into about 8 wedges by working your way around the stone with a sharp knife and levering each slice out as you go.

Once the grill is quite hot, sear the peach slices for about 30-60 seconds on each side. Then cook the zucchini on the grill until just tender. I roasted these dutch carrots in a moderate oven for about 20 minutes before quickly charring them on the grill, but you could do all the veggies on the grill or bbq if you have the room.

Mix the oil, vinegar and salt/pepper together for the dressing, adjusting to taste. Pop the greens in the bowl/plate and toss with most of the dressing, before adding all the other goodies to the plate. If you don’t want the mint to go dark and soggy, keep them off till everything has cooled down a bit. Drizzle the last of the dressing on top and enjoy.

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