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.
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Nice and quick!
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
milk, tree nut
Utensils:
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
1.
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.
2.
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.
3.
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.
4.
For the dressing: mix the yoghurt with the vinegar and the agave syrup.
5.