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GRILLED PEACH SALAD WITH ROCKET AND RASPBERRIES

WORDS AND RECIPE : EVIE MORTON (www.evieandginger.com)

What’s a salad without fruit and nuts? This is the ultimate texture treat with hot and cold fruit, leafy greens, creamy feta and crunchy nuts. It’s a Summer meets Autumn lazy lunch for two or a side dish for four. It would go beautifully with baked salmon or chicken or enjoyed just as it is.

GRILLED PEACH SALAD WITH ROCKET AND RASPBERRIESĀ 

Serves 2 hungry people as a main

(GF, PALEO)

3 large peaches

2 handfuls rocket

1 punnet fresh raspberries

1/2 cup raw almonds (chopped roughly)

60g sheeps feta, crumbled

Dressing:

3 tbs olive oil

2 tbs white balsamic vinegar

1 tbs honey

Pinch salt

Black pepper (to taste)

Make dressing by combining all ingredients in a jar. Cut peaches in half, remove stones. Brush flesh-side of peaches with salad dressing. Place on a hot grill. Grill for 5 mins or until golden. Put to the side. Assemble on a large share plate: Rocket, feta, nuts, raspberries. Slice peaches and add to salad. Drizzle on 2tbs of remaining dressing to serve. Enjoy!

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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