Grilled Peach, Fennel & Bacon Salad
Prep time:
Cook time:
Total time:
yield: 1
- 1 large yellow peach, washed
- Butter to cook
- Handful rocket
- ¼ cup fennel, washed & shaved
- 1 tablespoon raw walnuts, whizzed or roughly chopped
- 1 tablespoon raw almonds, whizzed or roughly chopped
- 3 stalks fresh mint, leaves picked & roughly torn
- ⅓ cup fetta, crumbled
- 1-2 nitrate-free bacon eye rashers
- 1½ teaspoons extra virgin olive oil (EVOO)
- Ground black pepper, to taste
- Spread butter well & heat in a griddle or frypan on medium-high heat
- Slice cheeks & flesh off peaches
- Add to pan once hot
- Cook a few minutes each side until golden & cooked through
- Set aside to keep warm
- Grill in batches if required with additional butter
- Whilst grilling peaches, add rocket, fennel, nuts, mint & fetta to a bowl
- Add oil & pepper to taste, combining well
- Once peaches are done, grill bacon in the same pan
- Cook for a few minutes each side until starting to curl and turning golden
- Serve salad peaches and bacon atop salad
This recipe is possible without a griddle pan, though note that there will be no grill marks on the fruit.
Recipe by Nadia Felsch at https://nadiafelsch.com/2015/01/27/grilled-peach-fennel-bacon-salad/
3.2.2925