Paired with a zesty dressing, it's the perfect partner for a summer BBQ.
Make the most of summer fruits by including them in your salad.
Prep time
20m
Cook time
45m
Serves
4
Ingredients
14
Ingredients
Dressing- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp honey
- 1 tbsp fish sauce
- 1 red onion, finely sliced
- 1 thumb-sized piece of ginger, finely chopped
- Zest of 1 lemon
- 1/3 cup walnuts
- 1 tbsp honey
- 1 tbsp salt-reduced soy sauce
- 250g rocket
- 6 yellow peaches, quartered
- 100g feta, crumbled
- 1/2 cup parsley leaves
Method
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.
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