Spring Salad – Grilled Peach and Pecan
My favorite fruit,after lemon, is the peach. I love it when stone fruit is in season. I have been waiting for the season commencement since the weather started to improve.
With the warm weather comes more entertaining so I have been pondering the creation of a new fresh weather salad to make for BBQ’s and visiting friends this year.
The salad I have created has the sweet caramel flavor of grilled peach with a zing and some crunch – enter pecans, mint from my garden and some lime.
I’m a Pecan Fan, I enjoy cooking with them for the myriad of health benefits and because they are equally suited to sweet or savory dishes. They are the one nut that I have on hand in my pantry (or fridge) at all times for these reasons – as well as obviously enjoying the taste.
The recipe below is what I came up with for my new fresh salad. If you invite me to your place for a BBQ in the coming months, this is what I am bringing along. It is simple to make and has a nice combination of flavor and textural contrasts.
- Serves: 4 as a side dish or 2 adults as a main
- Preparation Time: 10 minutes
- Cook Time:20 minutes
- 3 peaches halved and stone removed
- 2 tablespoons of palm sugar – grated or finely chopped
- 2 small zucchini
- 80 grams rocket leaves
- 3/4 cup of pecan nuts
- large handful of fresh mint leaves – torn
- 2 tablespoons of good quality extra virgin olive oil
- 1 lime juiced – about 1 tablespoon
- freshly ground pepper
- juice from the baking pan that you cook the peaches in
- Heat the oven to 180 degrees
- Put the palm sugar onto a board or a plate and press the cut face of each peach half into the sugar to coat
- Grill the peaches in a griddle pan until the juice starts to seep into the pan and the peaches have a nice griddle pattern on their face
- Put the peaches face up into the oven in a baking pan and cook for 10-15 minutes until the peaches are soft when gently squeezed but not mushy
- Remove the peaches from the oven to cool
- Using a vegetable peeler, peel strips of zucchini and place them on a serving plate with the rocket
- Scatter the pecans onto the plate and add the cooled peaches
- Mix the ingredients for the dressing together in a bowl and drizzle over the top
- Serve topped with the torn fresh mint leaves and fresh cracked pepper
Hints and Tips:
- Store your pecans in an airtight container in the fridge.
- Don’t confine your pecans just to dessert dishes. If you need some more ideas on cooking with them you can find a range of great recipes on the Pecan site.
Are you a Pecan Fan? Have you tried using them in a savory dish? I would love to hear from you via the comments below.
*This is a sponsored post for I’m a Pecan Fan. I was financially compensated for this post. I was also a Pecan Fan prior to writing this and use them often in my cooking. The opinions are my own.
This post is linked to Veggie Mama’s Meatless Monday.
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