This salad brings a splash of colour to the summer dining table and is the perfect blend of sweet, sour and savoury
Ideal as a summer lunch for two or served as a side salad for four.
Recipe from the CNM Natural Chef Kitchen at the College of Naturopathic Medicine. You can study at CNM to become a Natural Health Practitioner, a Natural Chef or a Vegan Natural Chef.
1.) Remove the tough ends from the green beans and bring a pan of salted water to the boil.
2.) Add the beans to the boiling water and cook for 4-6 minutes until tender and slightly crisp. Drain and reserve to one side.
3.)While the beans are cooking you can prepare the peaches. Peel and slice the peaches into thick wedges and add to a mixing bowl.
4.) Finely chop one tablespoon of fresh rosemary and add to the bowl with the peaches, along with 1 tablespoon of olive oil and one tablespoon of balsamic vinegar. Toss to combine, ensuring that the peach slices are evenly coated in the mixture. Leave to one side to marinate for 15 minutes.
5.) While the peaches are marinating, add the chopped almonds to a dry frying pan over a low heat. Toast gently for four minutes then remove from the heat.
6.) Heat a grill to high and arrange the marinated peaches across a foil covered grill tray. Brush over any remaining marinade. Grill the peach slices for three minutes until the oil and balsamic vinegar begins to bubble.
7.)Add the onion to a large serving bowl along with the cooked green beans and rocket. Season to taste and toss to combine.