Grilled stone fruit and wild herb salad

Grilled stone fruit and wild herb salad

By
From
Vegan Goodness
Serves
4-6
Photographer
Jessica Prescott

A combination of tangy, slightly caramelised stone fruits with wild herbs and a simple balsamic dressing.

Ingredients

Quantity Ingredient
2-4 nectarines
2-4 peaches and apricots
oil with a high smoke point, such as avocado oil
3 large handfuls wild herbs or rocket
balsamic glaze
sea salt
freshly ground black pepper

Method

  1. A combination of tangy, slightly caramelised stone fruits with wild herbs and a simple balsamic dressing.
  2. Brush the barbecue or chargrill pan with oil and place the fruit on it, skin side down, remembering which piece you placed down first so it can be your ‘tester’.
  3. Leave the fruit on the heat for about 5 minutes and then check. If nice black lines have appeared, turn the fruit over so that the fleshy side is now touching the barbecue. After another 5 minutes, remove.
  4. Arrange the wild herbs on a board, top with fruit and drizzle with the balsamic glaze. Season.

Note

  • Choose fruit that is still quite firm so that it doesn’t disintegrate on the grill. If you want, you can grill the fruit ahead of time and use the following day when it is cold.
Tags:
healthy
vegan
vegetarian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again