Grilled Peaches and Baby Arugula Salad


  • 4 cups baby arugula
  • 1 large peach, pitted and quartered (apricot, plum etc will also work)
  • 2 tbsp toasted pine nuts
  • Dressing
    • 1 tbsp harissa (see above)
    • 1 tsp honey
    • 1 tsp mint syrup (or use finely chopped mint leaves)
    • 1 tbsp balsamic vinegar
    • 1 tbsp extra virgin olive oil
    • salt and freshly ground pepper to taste

Method (How to Cook)

Brush some olive oil on the peach slices and grill on a pre-heated grill for about 2 minutes per side. Place it in an angle, so that you get the beautiful grill marks on the flesh.

Prepare the dressing by placing all the ingredients in a small bowl and whisking well to combine.

Just before serving, toss the arugula with the dressing and serve topped with the grilled fruit and toasted pine nuts.

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