Grilled Peach and Bocconcini Salad

The combination of warm sweet peaches, smooth bocconcini (baby mozzarella) and a vibrant dressing is a great contribution to any summer barbecue or festive spread.

  • Serves 4

  • Prep Time 10 minutes

  • Cook Time 5 minutes

Ingredients

2 peaches, stone removed, cut into wedges
2 teaspoons extra virgin olive oil
3-4 cups of mixed greens eg rocket, baby spinach, mixed lettuce
100g small bocconcini, sliced across into three pieces
½ bunch basil, leaves picked

For the dressing

Whisk together:
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
A pinch of salt
A turn of cracked pepper

Nutritional Information (per serve)

·       Energy 995kJ / 238cal

·       Carbohydrate 6g

·       Protein 5g

·       Total Fat 21g

·       Saturated Fat 5g

·       Fibre 2g

·       Sodium 133mg

Step 1

Heat a large pan over a medium to high heat. In a bowl, toss peach wedges in extra virgin oil. Cook peaches for 1-2 minutes either side or until starting to brown but still firm. Remove from heat.

 

Step 2

In a bowl, toss dressing through greens then scatter on a large platter. Top with grilled peaches, bocconcini and basil. Finish with a little more cracked pepper and an extra drizzle of extra virgin olive oil.

https://www.diabetessa.com.au/Web/Managing_Your_Diabetes/Recipe_
List/Grilled_Peach_and_Bocconcini_Salad.aspx

Pearce Vander MeedenComment