Mint & basil griddled peach salad

Method 1

Ingredients

1 lime

zested and juiced

1 tbsp rapeseed oil

2 tbsp finely chopped mint

plus a few whole leaves to serve

2 tbsp basil

chopped

2 peaches

(300g), quartered

75g quinoa

160g fine beans

trimmed and halved

1 small red onion

very finely chopped

1 large Little Gem lettuce

(165g), roughly chopped

½ x 60g pack rocket

1 small avocado

stoned and sliced

step 1

Mix the lime zest and juice, oil, mint and basil, then put half in a bowl with the peaches. Meanwhile, cook the quinoa following pack instructions.

step 2

Cook the beans for 3-4 mins until just tender. Meanwhile, griddle the peaches for 1 min on each side. If you don’t have a griddle pan, use a large non-stick frying pan with a drop of oil.

step 3

Drain the quinoa and divide between shallow bowls. Toss the warm beans and onion in the remaining mint mixture and pile on top of the quinoa with the lettuce and rocket. Top with the avocado and peaches and scatter over the mint leaves. Serve while still warm.

Method 2

🍑 Mint & Basil Griddled Peach Salad

✅ Serves: 4

⏱ Prep Time: 10 mins | Cook Time: 5–6 mins

🔸 Ingredients

For the salad:

3–4 ripe but firm peaches, halved and pitted

A small handful of fresh basil leaves, torn

A small handful of fresh mint leaves, torn

75g (2½ oz) rocket/arugula or mixed salad greens

100g (3.5 oz) goat’s cheese, feta, or mozzarella, crumbled or torn

1 tbsp olive oil (for brushing peaches)

Optional add-ons:

2 tbsp toasted pine nuts or walnuts

Prosciutto or parma ham slices (if not vegetarian)

Handful of cherry tomatoes, halved

A few drops of balsamic glaze

For the dressing:

2 tbsp extra virgin olive oil

1 tbsp lemon juice or white balsamic vinegar

1 tsp honey or maple syrup

Salt & freshly ground black pepper, to taste

🔪 Instructions

🔥 1. Prepare the peaches:

Cut peaches into halves (or thick wedges if preferred).

Brush lightly with olive oil.

🍳 2. Griddle the peaches:

Heat a grill pan or BBQ over medium-high heat.

Place peaches cut-side down and cook for 2–3 minutes per side, until grill marks appear and the fruit is slightly softened but still holds its shape.

Remove and let cool slightly.

🥗 3. Assemble the salad:

In a bowl or platter, layer the greens, griddled peaches, and herbs.

Add cheese and any optional extras (nuts, prosciutto, tomatoes).

🥄 4. Make the dressing:

Whisk together olive oil, lemon juice, honey, salt, and pepper.

🍽 5. Finish & serve:

Drizzle dressing over the salad.

Finish with more herbs and a light drizzle of balsamic glaze if desired.

✅ Tips:

Peaches not in season? Try nectarines, plums, or even grilled figs.

Make it vegan by using a plant-based cheese or skipping it entirely.

Best served slightly warm or at room temperature — not fridge-cold.

Comments

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