Heirloom tomato and roast peach salad

A summer salad with a little extra level of kick from roasting beautiful fresh peaches in a punchy sauce.

Heirloom tomato and roast peach salad. Credit: Freshly Picked with Simon Toohey

• serves

  6

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 6 heirloom tomatoes, each cut into 8 wedges
• 6 golden peaches, each cut into 8 wedges
• 2 tbsp olive oil

Sauce

• ½ bunch spring onions, roughly chopped
• 1 bunch coriander
• 2 jalapenos, seeds removed (or use more or less, to taste)
• 4 garlic cloves
• 20 ml sesame oil
• 100 ml orange juice
• 40 ml soy sauce
• 50 ml apple cider vinegar

Instructions

1. Pre-heat oven to 220°C.
2. Place the tomatoes and golden peaches into separate bowls. Sprinkle the tomatoes with a big pinch of salt.
3. In a blender, process the marinade ingredients until smooth then pour over the peaches. Toss the peaches in the marinade. Lay them on a baking tray lined with baking paper and bake for 10 minutes.
4. Remove from the oven and let cool.
5. Once the peaches have cooled, place them in with the tomatoes.  Lay the mixture onto your serving bowl to serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.