Grilled Peach Salad with Raspberry Dressing

Ingredients:

75ml olive oil
75ml raspberry jam
60ml balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon thyme leaves, dried
1/2 teaspoon each salt and pepper
4 peaches, quartered and pitted
1.5l baby arugula
1 red pepper, thinly sliced
60ml red onion, thinly sliced
75g goat’s cheese, crumbled
2 tablespoons pumpkin seeds

Method:

1. Preheat the grill to medium-high.

2. Whisk the oil together with the jam, vinegar, mustard, thyme, salt and pepper until it becomes smooth.

3. Toss 30ml of the dressing with the peaches, then grill for two minutes per side or until well-marked.

4. Arrange the arugula in an even layer on a shallow platter. Scatter the peaches, red pepper and red onion over top.

5. Drizzle some of the dressing over the salad, then sprinkle it with goat’s cheese and pumpkin seeds.

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