Smoky Grilled Peach & Fig Salad
Native Red Gum Smoked Salt
2 yellow or Clingstone Peaches
3 cups rocket leaves
5 cubes marinated goats cheese
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tbsp chopped walnuts
How to Cook
1. Cut peaches into slices approximately 1cm thickness. Slice figs in half lengthwise. Toss sliced peaches and figs into a bowl with 1 tablespoon extra virgin olive oil and ½ teaspoon Native Red Gum Smoked Salt and coat evenly.
2. Heat up a griddle pan and sear peaches and figs on both sides until slightly caramelised and golden. Remove from pan and allow to cool.
3. Prepare vinaigrette by gently whisking 2 tablespoons extra virgin olive oil, balsamic vinegar and Salad Herbs in a small bowl.
4. Prepare salad by scattering rocket leaves on a large platter. Arrange peaches and figs on top of rocket leaves and scatter cubes of marinated feta.
Drizzle salad with Salad Herb vinaigrette and finish with a sprinkle of chopped walnuts and a pinch of Native Red Gum Smoked Salt.