Charred peach, corn and spinach salad

Salads are a great way to showcase seasonal fruit and vegetables and lighten up any meal. Stone fruits namely, peaches, are so aromatic and versatile and add great colour, texture and balance to a typically savoury dish.

Credit: Danielle Abou Karam

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 cob corn
• 1 peach, halved and seeded
• 3 garlic cloves, peeled
• vegetable oil, for brushing
• 1 lime, juiced
• 1 long red chilli, finely chopped
• 1 French shallot, thinly sliced
• salt, to season
• 200 g baby spinach
• ½ cup parsley leaves
• ½ cup mint leaves

Instructions

1. Preheat a chargrill pan to high. Lightly brush the corn, peach halves and garlic cloves with oil and grill until they achieve a nice char and are slightly caramelised.
2. Meanwhile, place the lime juice, chilli, shallot and a pinch of salt in a small bowl and stir to combine.
3. Cut the corn kernels off the cob, cut the peaches into bite-sized pieces and lightly crush the garlic. Place into a bowl with the spinach, parsley and mint. Add the dressing, toss to combine and serve.
   
   

 

Photography by Danielle Abou Karam.

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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.