Summer Grilled Peach Salad
Peaches, creamy cheese, raw honey comb, crispy spiced nut brittle topping and basil.
Equipment
- Grill
Ingredients
- 5 ripe peaches
- Raw honey comb
- Blue cheese, gorgonzola or another creamy cheese (For dairy-free I used Nuts For Cheese Blue)
- Basil
- 1-2 tablespoons olive oil
- Nut brittle topping: pine nuts, white sesame seeds, maple syrup, maldon salt, chili powder, ground chipotle seasoning.
Instructions
- Make the crispy nut brittle topping. Preheat the oven to 375°. Line a baking sheet with parchment paper and add the pine nuts, white sesame seeds, maple syrup, chili powder, ground chipotle seasoning and maldon salt on top of the parchment paper. Give it a good mix, spread it flat and cook in the oven for 10 minutes or until turning brown. Remove and allow to cool. Once cooled, break it up into a crumble, leave some larger pieces for variety and garnish.
- Cut the peaches into halves and quarters.
- Prepare your grill to medium-high heat and oil your grate with a vegetable oil such as grapeseed or olive. You can use a basting brush or towel and tongs. Cook the peaches until they have distinct dark grill lines. Usually 8-10 minutes.
- Plate your peaches and drizzle olive oil over the top. Add the toppings: cheese, nut topping, chunks of raw honey comb, basil and finish with a sprinkle of flaky salt.