Grilled squash and peach summer salad

Grilled squash and peach summer salad

By
From
Kenko Kitchen
Serves
2-4
Prep
10 mins
Cooking time
15 mins
Photographer
Elisa Watson

This salad is something that I love to make when stone fruit comes into season. It’s extremely easy, beautiful in colour and tastes an absolute treat. I enjoy serving it to friends for lunch as each mouthful is so flavoursome and sweet and it’s beautiful to present. It almost represents the end of summer – colours like a beautiful sunset and the sweetness of the sun that is just clinging on to ripen the squash and stone fruit.

Ingredients

Quantity Ingredient
2 ripe peaches
150g mixed summer squash, such as baby squash or yellow zucchini
1 tablespoon plant-based oil
2 tablespoons mint, chopped
1 tablespoon flat-leaf parsley, chopped
1 tablespoon basil, chopped
2 tablespoons micro herbs

Dressing

Quantity Ingredient
1 tablespoon plant-based oil
1 teaspoon rice malt syrup
1/2 teaspoon salt
1 lime, zested
1/2 lime, juiced

Method

  1. Slice the peaches and squash into shapes or slices of your choice.
  2. Brush a ridged griddle pan with the plant-based oil, heat over medium–high heat and place the peach and squash on the pan. Grill for 2–3 minutes before flipping and cooking for a further 2–3 minutes. Once done on each side, remove and place on a serving plate.
  3. Sprinkle over the herbs and set aside.
  4. In a separate bowl combine all the dressing ingredients. Pour the dressing onto the salad and serve.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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