By Jamie Humby  |  Chef
Published 2 December 2024
20m
45m
4
14
Try our chargrilled broccoli salad with paprika chickpea hummus at your next BBQ.
Make your own restaurant-worthy asparagus salad, served with red onion vinaigrette and ricotta.
Level up your fish skills with expert tips on buying and preparing fish, then create your own fresh and flavourful summer fish curry
Get the party started with the perfect summer slice. With only 5 ingredients, this vegan dessert is quick and easy to make (and even easier to eat!).
Step 1:
To make the dressing, add all of the dressing ingredients to a large bowl, whisk to combine, then set aside.
Step 2:
In a hot chargrill pan, cook peaches until charred but still firm, then set aside.
Step 3:
Meanwhile, lay walnuts on a tray and place under a hot grill for 5 to 6 minutes, until golden and toasted. Remove from the heat and immediately pour over the honey and soy sauce until the nuts are coated nicely.
Step 4:
Sprinkle the rocket leaves on a large platter, and layer with peaches.
Step 5:
Sprinkle with roasted walnuts and the crumbled feta.
Step 6:
Drizzle over the dressing and garnish with a few sprigs of fresh parsley.
