Name: Peach, Asparagus and Fetta Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 150 g baby rocket leaves; 4 yellow peaches cut into slices; 2 bunch asparagus; 100 g soft fetta crumbled; 4 tbs pine nuts toasted; 1/4 cup extra virgin olive oil; 1/4 cup balsamic vinegar; 1 1/2 tsp wholegrain mustard; 1 garlic clove minced

by bakeplaysmile Last updated on 07/09/2019

Make your summer BBQ complete with this deliciously light and fresh peach, asparagus and fetta salad! - bakeplaysmile

Ingredients

150 g baby rocket leaves
4 yellow peaches cut into slices
2 bunch asparagus
100 g soft fetta crumbled
4 tbs pine nuts toasted
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 1/2 tsp wholegrain mustard
1 garlic clove minced

Method

Step 1

Place the baby rocket onto a large serving plate (or bowl).
Step 2

Lightly spray the peaches and asparagus with cooking oil.
Step 3

Grill the asparagus on the barbecue over a medium heat for 3-4 minutes or until just tender. At the same time, place the peaches onto the grill and cook for 2 minutes before carefully turning over and cooking for another 1 minute.
Step 4

Cut the asparagus in half and place on top of the baby rocket. Top with the peach slices. Crumble over the soft feta.
Step 5

Sprinkle the toasted pine nuts over the top. You can toast pine nuts by placing them into a frying pan and cooking over medium-low heat for 2-3 minutes, stirring continuously so as to not burn them!
Step 6

In a small bowl, mix the olive oil, balsamic vinegar, wholegrain mustard and minced garlic.
Step 7

Just before serving, drizzle half of the dressing over the top of the salad and toss to combine. Serve the remaining dressing in a small bowl on the table so that each person can add as much or as little as they like.