Grilled peach salad

with sugared curry walnuts, feta cheese and cherry tomatoes

This delightful summer salad combines the flavours of sautéed peaches with fresh blueberries, green leaves and a Greek yoghurt dressing.

Nice and quick!
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

milk, tree nut

Ingredients

Peach

Red leaf lettuce

Arugula

Cherry tomatoes

Feta cheese

Walnuts

Curry powder

Agave syrup

Greek yoghurt

Apple cider vinegar

Blueberries

Buckwheat

Sugar

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2272
543
31
11
54
9
33
20
45
580

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash all the vegetables. Cut the peaches in half and remove the pit. Cut each half into 3 wedges. Cut the cherry tomatoes in half and chop the green leaves.

Heat 1 tablespoon of sugar in a pan and wait for it to melt. When it starts melting, add the walnuts and stir them gently for approx. 1 minute so all sides are covered in sugar and turn golden. Add the curry powder and mix it together. Place the walnuts on a plate or marble kitchen counter to cool down. Set aside.

Heat 1 tablespoon of olive oil in a pan and add the peach wedges. Let them seal for approx. 1 minute and brown them on both sides. Take them from the pan and let them cool down. Clean the pan and heat 1 tablespoon of olive oil. Sauté the buckwheat for 1 minute until toasted. Set aside.

For the dressing: mix the yoghurt with the vinegar and the agave syrup.

Place a bed of green leaves on a plate and add the peach, cherry tomatoes and the dressing. Finish with the feta cheese, blueberries, walnuts and buckwheat.