Smoky Grilled Peach & Fig Salad

Directions

1. Toss sliced peaches and figs into a bowl with 1 tablespoon of extra virgin olive oil and ½ teaspoon of Native Red Gum Smoked Salt and coat evenly.

2. Heat up a griddle pan and sear the peaches and figs on both sides until slightly caramelised and golden. Remove from pan and allow to cool.

   
   

3. Prepare the vinaigrette by gently whisking 2 tablespoons of extra virgin olive oil, balsamic vinegar and Salad Herbs in a small bowl.
   

4. Prepare the salad by scattering rocket leaves on a large platter. Arrange the peaches and figs on top of rocket leaves and scatter cubes of marinated feta.
   

To serve

1. Drizzle the Salad Herb vinaigrette over the salad and finish with a sprinkle of chopped walnuts and a pinch of Native Red Gum Smoked Salt.