Charring fruit to serve in a salad is a game-changer with the intense sweetness from the caramelised fruit. This salad is a one-plate recipe; red onion rings are pickled in the platter with orange juice and extra virgin olive oil, the salad is layered with lettuce and rocket leaves, torn mozzarella, grilled peach halves, cherry tomatoes, flaked almonds, thyme and edible flower petals. My inspiration is a @jammieoliver recipe from his “Jamie Cooks Italy”.

Health benefits:

·       Studies revealed that stone fruit like peaches ward off obesity-related diseases such as diabetes, metabolic syndrome and cardiovascular disease.

·       Studies suggest that stone fruits have bioactive and phenolic compounds with anti-obesity and anti-inflammatory properties that may also reduce the bad cholesterol (LDL) associated with cardiovascular disease.

GRILLED PEACH SALAD

PB, V

extra virgin olive oil

1 orange juiced

1 red onion, sliced

3 yellow peaches, destoned

2½ cups (250 g) cherry tomatoes, halved

handfuls of leafy salad mix with rocket

200 g vegan mozzarella ball

1 lemon zest

pinch of flaky salt

flaked almonds

thyme

edible flower petals like nasturtiums and violets

Pour the orange juice and a drizzle of extra virgin olive oil into a platter, add the red onion rings and mix a little to lightly pickle it. Put the griddle pan on medium high heat. Cut peaches in half, toss with the thyme sprigs and a tablespoon of extra virgin olive oil. Place the peaches on the griddle pan for 3 minutes until charred and caramelised, turn and grill the other side for 3 minutes. Add the leafy salad mix and mix a little. Tear a mozzarella ball over the leaves, grate with lemon zest, a few drops of extra virgin olive oil and flaky salt. Arrange grilled peaches and cherry tomatoes on the salad, sprinkle with flaked almonds, thyme and flower petals.