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Grilled Peach and Feta Salad with Nuts

Preparation Time
5 minutes

Cooking Time
Approximately 7 minutes

Serves
2 - 3

Allergy Information
Gluten Free, Wheat Free


Ingredients

  • ½ tsp. Lucy Bee Coconut Oil
  • 2 fresh peaches, de-stoned and cut into eight
  • 50g spinach
  • 20g rocket
  • ¼ cucumber, cored and sliced
  • ¼ red onion, diced
  • 1-2 tsp. nuts of choice, roughly broken into pieces – pecans, walnuts, pistachios or pine nuts work well
  • 100g feta, crumbled

Method

  1. Melt Lucy Bee Coconut Oil in a frying pan or griddle pan, over a medium heat. Add the peaches, turning regularly until they have browned slightly - this should take around 7 minutes to reach the desired softness. (You can also do this on a BBQ, which will be quicker). Set aside to cool slightly.
  2. Assemble the salad by placing the spinach and rocket in a bowl/plate, top with the cucumber, red onion and nuts before adding the grilled peaches (ensure the peaches are not too hot when adding to the salad – unless serving immediately, as they will cause the salad base to wilt very quickly).
  3. Top the salad with crumbled feta cheese.
  4. Serve and enjoy either as a side or on its own for a light lunch.

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