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Roast peach, walnut and feta salad

Time
30 minutes
Servings
6

The roasted sweet peaches complement the refreshingly sweet spinach that contrast with the peppery notes and textures of the rocket, highlighting the diversity of produce sourced from the Southern Forests Food Council in Western Australia.

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Ingredients
  • 5 peaches, stoned and quartered
  • 2 cups baby spinach
  • 1/4 cup rocket
  • 1/4 red onion, finely sliced
  • 100g feta, crumbled
Dressing ingredients
  • 2 tablespoons honey
  • 1 tablespoon red wine vinegar
  • 1/4 lemon, juiced
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup whole walnuts
  • 1/4 cup pistachios
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Southern Forests Food Council Inc.
Preparation
  • Brush the peaches with the extra virgin olive oil, season with salt and pepper.
  • Roast in a 180 degrees celcius oven for 20 minutes and set aside to partially cool.
  • Combine the rest of the ingredients together and season well.
  • Top with warm peaches

For the dressing: Combine the honey, vinegar, lemon and the rest of the extra virgin olive oil and pour over the salad.

Serve immediately

Contributor
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Southern Forests Food Council Inc.