1-2 tsp. nuts of choice, roughly broken into pieces – pecans, walnuts, pistachios or pine nuts work well
100g feta, crumbled
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.
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).
Top the salad with crumbled feta cheese.
Serve and enjoy either as a side or on its own for a light lunch.