From our family kitchen
Grilled Peach and Feta Salad with Nuts
Published
Preparation Time: 5 minutes
Cooking Time: Approximately 7 minutes
Serves: 2 - 3
Allergy Information: Gluten Free, Wheat Free
Ingredients
- ½ tsp. Lucy Bee Coconut Oil
- 2 fresh peaches, de-stoned and cut into eight
- 50g spinach
- 20g rocket
- ¼ cucumber, cored and sliced
- ¼ red onion, diced
- 1-2 tsp. nuts of choice, roughly broken into pieces – pecans, walnuts, pistachios or pine nuts work well
- 100g feta, crumbled
Method
- Melt Lucy Bee Coconut Oil in a frying pan or griddle pan, over a medium heat. Add the peaches, turning regularly until they have browned slightly - this should take around 7 minutes to reach the desired softness. (You can also do this on a BBQ, which will be quicker). Set aside to cool slightly.
- Assemble the salad by placing the spinach and rocket in a bowl/plate, top with the cucumber, red onion and nuts before adding the grilled peaches (ensure the peaches are not too hot when adding to the salad – unless serving immediately, as they will cause the salad base to wilt very quickly).
- Top the salad with crumbled feta cheese.
- Serve and enjoy either as a side or on its own for a light lunch.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story