• Sasha

Grilled Peach, Feta and Flaked Almond Summer Salad

Sweet, salty, crunchy and tangy...everything you want in a salad and more, using fresh in-season peaches that have been grilled for maximum flavour.

I'll be the first to admit that I've not always been a fan of adding fruits to my salads but it has definitely grown on me more and more over the years. It just adds a whole new realm of flavours and textures, especially if you're using fruits that are in season. Since it's peach season here in the U.K. (which runs from July through to September), I had to use them to make one of my favourite go-to summer salads!


It's super light and refreshing and comes together really quickly. It's also loaded with healthy fibres, antioxidants and nutrients, such as Vitamin C and A, which all help to optimise our gut microbiome!


Grilling the peaches is a great way to intensify their sweetness. It gives the salad more character, which goes a long way. I did this over a griddle which I brushed with a little coconut oil but if you're getting the grill out, that's even better!


Make it dairy-free


This salad can easily be made dairy-free by eliminating the feta or using a vegan substitute.


If you're lactose intolerant, you might be able to find some lactose-free feta in your local supermarket. I picked some up from Waitrose and used it in this salad!

 

Grilled Peach, Feta and Flaked Almond Summer Salad


Serves: 4

Prep time: 10 minutes

Total time: 20 minutes


INGREDIENTS


1 packet of mixed salad leaves

3 organic doughnut peaches, cut into segments

Coconut oil for the grill

1/2 red onion, sliced

130g feta cheese (or as much as your heart desires)

50g flaked almonds


For the salad dressing:


Juice of 1 orange

2 tbsp extra virgin olive oil

2 tbsp apple cider vinegar

1 tbsp pomegranate molasses (date syrup or honey if you don't have)

Pinch of salt

Pinch of black pepper


METHOD


1. Mix together all the ingredients for the salad dressing (I like to add everything to a jar and shake it)!


2. Add the salad leaves and red onion to a large bowl, drizzle your desired amount of dressing over it and toss.


3. Brush your griddle with coconut oil and place over a medium heat. Once heated, add the peaches and grill for around 2 minutes on each side, or until the peaches have formed visible grid marks. Leave them to cool for a few minutes and then add them to the salad, along with the feta and flaked almonds. Give it all another gentle toss, serve and enjoy!


I hope you love this recipe!


Love,


Sasha

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