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Obsession with summer stone fruits means they’re really receiving a stack of air time in our recipes at the moment! Salads are such a lovely way to enjoy stone fruits and really up the impressive factor in a meal with zero fuss at all. One of my favourites is with asparagus in a salad because the contrast of sweet and crunch is just so delicious.


Serves 4 as a side

GF : DF : SF

3 peaches, seeded and sliced in 8ths

1 bunch asparagus, ends trimmed slightly

1 tablespoon extra virgin olive oil

1/2 cup mint leaves, picked

1 cup rocket or watercress

1/4 cup hazelnuts roughly chopped



1/2 teaspoon dijon mustarad

1 1/2 tablespoons lemon juice

1 tablespoon greek yoghurt

1 teaspoon extra virgin olive oil

Pinch sea salt and black pepper


Heat a large frypan on low heat, add 1 tablespoon extra virgin olive oil, then the peaches and asparagus. Cook asparagus for 4-5 minutes, turning a few times throughout. Once asparagus is cooked, remove from pan and set aside and let the peaches cook another 10 minutes or so, turning every 5 minutes. When peaches are cooked and deliciously golden remove from pan and arrange on plate with rocket, asparagus, mint and hazelnuts. Drizzle with dressing and serve.

Jacqueline Alwill

Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and most importantly mother to Jet. She is committed to improving the health, wellbeing and happiness of all individuals.

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