3 small carrots or bunch of dutch carrots, tops removed
100g washed rocket/salad leaves
handful roasted hazelnuts
2 tbsp goats fetta
generous fresh mint
2 Tbsp olive oil
scant 1 Tbsp balsamic vinegar
salt and black pepper
The barbecues are well and truly warmed up, the stone fruit are delicious, and meals want to be as simple as ever. But for something a little bit special, perhaps a grilled salad like this will fit the bill, all summery and light. Also great with green beans and zucchini instead of carrots, and of course any juicy freestones you have on hand.
Grilled Peach Salad with Carrots and Goats Cheese
If you have dutch carrots, keep them whole for this. Otherwise halve or quarter the carrots lengthwise, along with the zucchini. Coat the veggies in a little olive oil and a sprinkle of salt. Cut the peaches into about 8 wedges.
Once the grill is quite hot, sear the peach slices for about 30-60 seconds on each side. Then cook the zucchini on the grill until just tender. I roasted these dutch carrots in a moderate oven for about 20 minutes before quickly charring them on the grill, but you could give them a quick steam before grilling, or do all the veggies on the grill or bbq if you have the room.
Mix the oil, vinegar and salt/pepper together for the dressing, adjusting to taste. Pop the greens in the bowl/plate and toss with most of the dressing, before adding all the other goodies to the plate. Hot tip – keep the mint off till everything has cooled down so it stays fresh and zingy. Drizzle the last of the dressing on top and enjoy.