Grilled peach, asparagus & rocket salad with basil/mint pesto dressing
I am delighted to be teaming up with Divine Fruits to bring you this tasty summer salad recipe featuring delicious new season white-flesh "Snow Angel" peaches. I am a big advocate for buying local and supporting our awesome local farmers. These beautiful stone fruits are grown in Kumbia in the South Burnett region (near Kingaroy). You can get your hands on these delicious peaches at Your Local Fruit Shop.
3 firm yet ripe peaches, sliced into 6 segments per peach
120g rocket, washed
2 bunches asparagus (bottom "woody" ends trimmed off), chopped in half
1/4 cup almonds, lightly toasted
100g feta (I use a cashew/macadamia feta for a dairy free cheese option)
Bail/Mint pesto dressing
1/2 cup extra virgin olive oil
1/2 cup fresh mint leaves
1/2 cup fresh basil leaves
The juice and zest of 1/2 large lemon
1/4 cup raw cashews
Salt & pepper, to taste
Heat a grill pan over medium-high heat. Do not oil the pan. Place the asparagus on the pan and cook for 2-3 minutes until slightly tender and charred. Set aside.
Turn the heat down to medium and brush the pan with a little extra virgin olive oil. In a small pan toss the peach segments with a little olive oil and a small pinch of salt.
Place the peach slices on the hot grill and cook each side for 2-3 minutes. When your peaches are grilled, set aside and allow them to cool to room temperature.
To make the pesto dressing, place all ingredients into a small food processor and blitz until well combined. Taste and adjust seasoning if necessary.
Toss the rocket with just a little bit of olive oil and a few pinches of salt. Assemble the rocket on a platter and top with the grilled asparagus, peaches, feta, toasted almonds and dollops of the pesto dressing. Squeeze just a bit of lemon on top and serve.