Griddled peach and beetroot salad

Griddling peaches is a brilliant way to enhance their sweetness and add gorgeous smoky flavour – perfect paired with earthy beets, creamy gorgonzola and a sticky balsamic reduction. This delicious summer salad makes the perfect barbecue side dish and it's ready in just 15 minutes. 

Prep time: 10 minutes

Cook time: 5 minutes

Servings: 4 people

Preparation

1. In a small saucepan, heat the balsamic vinegar until boiling and allow to simmer for 3 minutes. Once it has thickened to the consistency of golden syrup, set aside.

2. Toss the peaches and beetroot in a bowl with 1 tbsp olive oil. Heat the griddle until very hot and then place the pieces of peach (flesh-side down) and beetroot on to cook. Cook for 2 minutes, turning once, until you have dark griddle marks. Remove and allow to cool slightly.

3. Toss the spinach, rocket and walnuts in a bowl with the remaining 1 tbsp olive oil and then transfer onto four plates. Top with the gorgonzola, peach and beetroot pieces.

4. Using a teaspoon, drizzle the balsamic glaze over the salad. Serve immediately while still warm.

Ingredients

Ingredients

Preparation

1. In a small saucepan, heat the balsamic vinegar until boiling and allow to simmer for 3 minutes. Once it has thickened to the consistency of golden syrup, set aside.

2. Toss the peaches and beetroot in a bowl with 1 tbsp olive oil. Heat the griddle until very hot and then place the pieces of peach (flesh-side down) and beetroot on to cook. Cook for 2 minutes, turning once, until you have dark griddle marks. Remove and allow to cool slightly.

3. Toss the spinach, rocket and walnuts in a bowl with the remaining 1 tbsp olive oil and then transfer onto four plates. Top with the gorgonzola, peach and beetroot pieces.

4. Using a teaspoon, drizzle the balsamic glaze over the salad. Serve immediately while still warm.