Ingredients

• 3 yellow peaches, sliced
• 2 cups baby spinach
• 2 cups rocket
• 4 radishes, finely sliced
• 1 punnet blackberries, cut in half
• 1/4 cup feta, crumbled
• Candied walnuts (recipe below)
• Pimp My Salad Super Seed Sprinkles
• Pimp My Salad Coconut Bacon
• Balsamic reduction (recipe below)

Method

1. Preheat the grill or grill pan over medium-high heat. Lightly oil the grill grates. Grill the peach slices for about 2-3 minutes per side until grill marks appear and the peaches are slightly softened. Remove from heat and set aside to cool.
2. In a large salad bowl, combine the baby spinach and rocket. Add the finely sliced radishes and halved blackberries to the greens.
3. Arrange the grilled peach slices over the bed of greens. Sprinkle the crumbled vegan feta over the salad.
4. Sprinkle the salad with candied walnuts for sweetness and texture. Add a generous amount of Pimp My Salad Super Seed Sprinkles for added crunch and nutrition. Sprinkle Pimp My Salad Coconut Bacon for a smoky flavor.
5. Drizzle the salad with the balsamic reduction, giving it a sweet and tangy finish.
6. After assembling the salad in this order, gently toss it just before serving to ensure the flavors and ingredients are evenly distributed.

Enjoy your beautifully layered and flavorful Grilled Peach Summer Salad!

Candied Walnuts

Ingredients

• 2 cups walnuts
• 1/4 cup butter
• 1/2 cup raw sugar (adjust to taste)
• 1 teaspoon ground cinnamon
• Pinch of salt

Method

1. In a non-stick small pot over medium heat, melt the vegan butter.
2. Once melted, add the raw sugar, ground cinnamon, and a pinch of salt. Mix well until the ingredients are combined and create a syrupy mixture.
3. Add the walnuts to the syrupy mixture in the pan.
4. Stir continuously to coat the walnuts evenly with the syrup.
5. Keep stirring the walnuts in the syrup for about 3-5 minutes. The syrup will thicken and coat the walnuts nicely. Ensure the walnuts are evenly coated without burning the sugar.
6. Once the walnuts are coated and the syrup has thickened, turn off the heat.
7. Quickly transfer the coated walnuts onto a baking sheet lined with baking paper. Spread them out in a single layer to prevent sticking together as they cool.
8. Allow the candied walnuts to cool completely at room temperature. Separate any clusters gently if needed.

Balsamic Reduction

Ingredients

• 1/2 cup balsamic vinegar
• 1 tablespoon olive oil
• 2 tablespoons raw sugar (adjust to taste)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, crushed

Method

1. Combine 1/2 cup balsamic vinegar, 1 tbsp olive oil, 2 tbsp raw sugar, 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1 crushed garlic clove in a small saucepan.
2. Heat the mixture over medium heat, stirring until the sugar completely dissolves.
3. Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes, stirring occasionally. Ensure it doesn't boil over.
4. Once the mixture thickens slightly and coats the back of a spoon, remove the saucepan from the heat.
5. Allow the balsamic reduction to cool in the saucepan. It will thicken further as it cools.