Roast peach, red onion, walnut and feta salad


5 peaches, stoned and quartered
2 cups baby spinach
¼ cup rocket
¼ red onion, finely sliced
100g feta, crumbled
2 tbsp honey
1 tbsp red wine vinegar
¼ lemon, juiced
1 tbsp EVOO
¼ cup whole walnuts
¼ cup pistachios


  1. Brush the peaches with the EVOO, season with salt and pepper and then roast in a 180C oven for 20 minutes. Set aside to partially cool.
  2. Combine the rest of the ingredients together and season well. Top with the warm peaches.
  3. Combine the honey, vinegar, lemon and the rest of the EVOO and poor over the salad. Serve immediately.

Recipe courtesy Genuinely Southern Forests.