Mixed salad with peaches and vinaigrette



Ingredients 13
Servings 4
Time 10

Ingredients

  • 825
    g
    1 tin peaches or 4 fresh peaches or nectarines, halved or sliced
  • 100
    g
    Selection of greens, such as lettuce, baby spinach, rocket, basil
  • 12
    Cherry tomatoes, halved
  • 4
    Baby spring onions, chopped
  • 1
    pinch
    Freshly ground black pepper
  • 30
    ml
    Lemon juice
  • 2
    cl
    Garlic, crushed
  • 60
    ml
    Balsamic vinegar, brown or white
  • 20
    ml
    Oil, olive or avocado
  • 5
    ml
    Sugar or 10ml peach syrup
  • 10
    ml
    Fresh herbs or 5ml dried herbs
  • 2.50
    ml
    Celery salt
  • 30
    ml
    Water
 

Method

5
 
1. Spray a griddle pan with non-stick cooking spray. Fry the fruit in the pan for 2 minutes on high on each side until they start to soften, and show decorative black lines.
2. Place the greens, tomatoes and spring onions on a serving platter. Add cucumber and sweet pepper, if desired.
3. Place the peaches or nectarines on top. Add freshly ground black pepper.
4. In a serving jug, make the vinaigrette by mixing the lemon juice, garlic, vinegar, oil, sugar (or peach syrup), fresh herbs, celery salt and water.
5. Serve the salad with the vinaigrette on the side.
 

Read more on: shallow-fry  |  fruit
 

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