Mint and Basil Griddled Peach Salad

 

Serves 2

Preparation: 10 mins

Cooking Time:  25 mins

 

 

This is a really tasty vegan salad which is both healthy and filling - courtesy of BBC Good Food.    Although Quinoa is recommended as the grain, the various times I have made this, I have used combinations of Wholegrain, Wild, Red Rice, different Quinoa mixes so I think that is down to personal preference.   You can also buy these grains ready cooked in sachets, which can be heated in the microwave in just 2 minutes, which helps to cut down on preparation time.

 

The combination of fresh herbs, creamy avocado and juicy peaches with the remaining salad and vegetable ingredients is really satisfying.

 

 

 

 

 

Ingredients

 

• 1 lime , zested and juiced (I found juice of half a lime sufficient!)

• 1 tbsp rapeseed or olive oil

• 2 tbsp finely chopped mint , plus a few whole leaves to serve

• 2 tbsp basil , chopped

• Optional - teaspoon sugar to sweete

• 2 peaches (300g), quartered

• 75g quinoa, or combination of Wholegrain, Wild, Red Rice etc

• 160g fine beans , trimmed and halved

• 1 small red onion or two banana shallots, very finely sliced

• 1 large Little Gem or Cos lettuce (165g), roughly chopped

• ½ x 60g pack rocket

• 1 good sized avocado , stoned and sliced

 

 

 

Method

 

1. Mix the lime zest and juice, oil, mint and basil and sugar in a small blender and whizz, then set aside.  I found that the juice of half a lime was plenty, so better to squeeze remaining after serving as the flavours are finely balanced.
    

2. Meanwhile, cook the quinoa following pack instructions or you can use ready cooked sachets for convenience.
    

3. Cook the beans for about 5 mins, or until just tender. 
    

4. Meanwhile, turn on the grill and place the quartered peaches onto a baking sheet, top with a knob of butter or a tiny amount of oil and grill until bubbling and starting to take on a little colour, but do not allow to blacken.
    

5. Drain the quinoa and/or rice.
    

6. Divide between shallow bowls chopped salad and then spoon the grains on top.
    

7. Toss the warm beans and onion in the mint mixture and pile on top of the quinoa with the lettuce and rocket. 
    

8. Top with the avocado slices and peaches, drizzle any remaining mint mixture and then scatter over the mint leaves. 
    

9. Serve while still warm.