Grilled peach summer salad

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  • 4 ripe peaches, quartered and seeds removed
  • 1 cup pecan nuts, roughly chopped
  • 1 spanish onion
  • fetta cheese
  • mixed salad greens
  • canola oil
  • 3 table spoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt



  1. Toss peaches in canola oil and place in fry pan or on bbq grill. (I used a cast iron frypan which gave the peaches lovely grill marks).  Grill for 4 minutes each side, then set aside to cool.
  2. Toast the pecans in a dry frypan and set aside to cool.
  3. Slice the onion, as thin as possible (my mum manages to get the slices paper thin)
  4. Mix up dressing by combining olive oil, balsamic vinegar, honey and salt
  5. Place greens in a large bowl and top with onion, crumbled fetta and pecans
  6. Toss with dressing and arrange peaches ontop before serving


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