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
- 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.
- Combine the rest of the ingredients together and season well. Top with the warm peaches.
- Combine the honey, vinegar, lemon and the rest of the EVOO and poor over the salad. Serve immediately.
Recipe courtesy Genuinely Southern Forests.