Mint and basil grilled peach salad
Why I Love This Recipe
I great salad for those warm days
Ingredients You'll Need
1 lime, zested and juiced
1 tbsp oil
2 tbsp finely chopped mint, plus a few whole leaves to serve
2 tbsp basil, chopped
2 peaches (300 g), quartered
75 g quinoa - you can also use rice or Couscous
160 g green beans,
1 small red onion, very finely diced
1 large Little Gem lettuce roughly chopped or a mix leaf salad
bag (make sure these no iceberg lettuce it not nice when
½ x 60 g pack rocket- unless you are using a salad leaf mix
1 small avocado, stoned and sliced
Mix the lime zest, juice, oil, mint and basil, and then put half in a bowl with the peaches. Meanwhile, cook the quinoa following pack instructions.
Cook the beans for 3-4 mins until just tender. Meanwhile, grill/ fry the peaches for 1 min on each side. Use a large non-stick frying pan with a drop of oil if frying.
Drain the quinoa and divide between shallow bowls. Toss the warm beans and onion in the remaining mint mixture and pile on top of the quinoa with the lettuce and rocket. Top with the avocado and peaches and scatter over the mint leaves. Serve while still warm.
Pairs Well With
this will go nicely with any meat for dinner or lunch