Ali White from Allergy Mums has provided this recipe. For more delicious recipes check out their website or you can follow them here:
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This salad will quench your tastebuds during this lovely summery weather. Enjoy in the garden with a glass of something cold!
Ingredients
3 peaches, pitted and sliced into 6 pieces
½ Tbs Olive Oil
3 cups mixed leaves – Lambs Lettuce is nice, or any baby leaves
¼ Toasted Pistachio’s, dry toasted and crushed
¼ Cup torn Vegan Feta – we use Violife
Vinaigrette
1/3 cup Olive Oil
1 Tbs Balsamic vinegar
1 Tsp Dijon Mustard
1 Tsp Honey
Salt and Pepper
Method
Whisk the Vinaigrette ingredients together and pop in the fridge.
Cut up the peaches, toss in the olive oil and grill for about 2 minutes a side. You don’t want them too soft – just with nice markings on them but still holding their shape.
Dry roast the Pistachio’s in a small frying pan, cool briefly and crush in a pestle and mortar.
Crumble the Feta
Assemble with the leaves on a large plate, add in the peaches, feta and sprinkle the pistachio’s over top. Drizzle with the vinaigrette or leave on the side to people to add as they like.
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