Barbecued peaches add sweetness and seasonal flavour to this low-cal summer salad.
Ingredients
- 2 tablespoons white balsamic vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 70ml Cobram Estate Extra Virgin Olive Oil Light Flavour
- 350g mixed baby tomatoes, halved
- 2 truss tomatoes, coarsely chopped
- 1 small red onion, thinly sliced
- 1 small red capsicum, deseeded, finely chopped
- 3 fresh peaches, quartered
- 150g sliced ciabatta bread
- 1 garlic clove, halved
- 130g marinated goat's cheese, crumbled
- 1 1/2 cups firmly packed fresh herbs (basil and mint leaves)
Method
- Step 1Combine the vinegar, lemon juice, mustard and 2 1/2 tbs of the oil in a jar. Season well. Shake to combine.
- Step 2Combine the tomatoes, onion and capsicum in a bowl. Add half the dressing. Toss to coat. Set aside for 5 minutes to develop the flavours.
- Step 3Meanwhile, preheat a barbecue grill or chargrill on medium-high. Combine the peach and 2 tsp oil in a bowl. Season. Cook, turning, for 4 minutes or until charred and tender. Transfer to a plate. Brush bread with the remaining oil. Cook the bread, turning, for 4 minutes or until charred. Rub with the cut side of the garlic. Coarsely tear bread.
- Step 4Add cheese, herbs, peach and bread to the tomato mixture. Add remaining dressing and gently toss to combine. Serve immediately.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1845 kj
Energy
24g
Fat Total
7g
Saturated Fat
7g
Fibre
14g
Protein
38g
Carbs (total)
All nutrition values are per serve
Notes
Try topping the salad with a few slices of prosciutto for a flavour twist.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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