Name: Grilled Peach Salad With Honey & Mint Vinaigrette
Total time: 20 min
Yield: 4 people
Ingredients: 6 cups Rocket salad (fresh); 3 Peaches (sliced); 1 cup Blueberries; 200 grams Goat cheese; 1½ tbsp Honey; 2 tbsp White balsamic vinegar; 1 handful Fresh mint (finely chopped); 5 tbsp Extra Virgin Olive Oil; 1/2 Shallot (finely chopped); Salt & freshly ground black pepper (to taste)

Grilled Peach Salad With Honey & Mint Vinaigrette

Course

Christmas, Side Dish

Prep Time

20 minutes

Servings

people

Ingredients

Salad

6 cups Rocket salad fresh
3 Peaches sliced
1 cup Blueberries
200 grams Goat cheese

Vinaigrette

1½ tbsp Honey
2 tbsp White balsamic vinegar
1 handful Fresh mint finely chopped
5 tbsp Extra Virgin Olive Oil
1/2 Shallot finely chopped
Salt & freshly ground black pepper to taste

Course

Christmas, Side Dish

Prep Time

20 minutes

Servings

people

Ingredients

Salad

6 cups Rocket salad fresh
3 Peaches sliced
1 cup Blueberries
200 grams Goat cheese

Vinaigrette

1½ tbsp Honey
2 tbsp White balsamic vinegar
1 handful Fresh mint finely chopped
5 tbsp Extra Virgin Olive Oil
1/2 Shallot finely chopped
Salt & freshly ground black pepper to taste

Instructions

Warm a grill pan over high heat. Lightly grease the pan with cooking spray or oil and add peaches, cut side down. Grill for 1-2 minutes or until you have golden brown grill marks. Transfer peaches to a cutting board and let cool while you prepare the rest of the salad.
Lay rocket on a large salad plate, add blueberries, and top with goat cheese.
To make the vinaigrette, combine vinegar, honey, mint, shallot, salt, pepper, and oil in a small mason jar. Tighten the lid and shake until well blended.
Once the peaches are cooled, add them to the salad. Drizzle with the honey vinaigrette and serve immediately.

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King Prawns With a Mango & Ginger Salsa

Course

Christmas, Entree, Side Dish

Prep Time

30 minutes

Servings

people

Ingredients

Prawns

1 Lime zest and juice
2 tbsp Clove of Garlic freshly minced
2 tbsp Ginger freshly minced
1 tbsp Chilli freshly minced
2 tbsp Soy sauce
800 grams King prawns
1 tbsp Extra Virgin Olive Oil
Salt and pepper to taste

Salsa

1 bunch Spring onions thinly sliced
1 tsp Ginger freshly minced
2 2 Ripe mangoes peeled and cubed
4 Red chillies seeded and finely diced
1/2 bunch Fresh mint chopped
1/2 bunch Coriander leaves only chopped
Salt and pepper to taste

Dressing

2 Limes juiced
1 tbsp Extra Virgin Olive Oil
1 tbsp Tamari (use light salt-reduced soy if you can’t get tamari)
Pinch of salt

Course

Christmas, Entree, Side Dish

Prep Time

30 minutes

Servings

people

Ingredients

Prawns

1 Lime zest and juice
2 tbsp Clove of Garlic freshly minced
2 tbsp Ginger freshly minced
1 tbsp Chilli freshly minced
2 tbsp Soy sauce
800 grams King prawns
1 tbsp Extra Virgin Olive Oil
Salt and pepper to taste

Salsa

1 bunch Spring onions thinly sliced
1 tsp Ginger freshly minced
2 2 Ripe mangoes peeled and cubed
4 Red chillies seeded and finely diced
1/2 bunch Fresh mint chopped
1/2 bunch Coriander leaves only chopped
Salt and pepper to taste

Dressing

2 Limes juiced
1 tbsp Extra Virgin Olive Oil
1 tbsp Tamari (use light salt-reduced soy if you can’t get tamari)
Pinch of salt

Instructions

Add lime juice, zest, garlic, ginger, chilli, soy and olive oil into a large bowl. Add prawns and fold well to combine. Cover and chill in the fridge for one-hour minimum.
In a large bowl combine cubed mango, spring onions, ginger, chilli, mint leaves and coriander leaves, add salt and pepper to taste. In a small bowl mix the juice of 2 limes, olive oil and tamari, season to taste, set aside. Heat the BBQ to medium/high and spray with olive oil.
Cook prawns for around 3 minutes on each side or until cooked through. Transfer prawns to a serving dish and surround with the mango salsa. Top off the dish with a generous drizzle of the lime and tamari dressing.

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