Grilled Peach Salad
Ste. Anne’s Spa Chef Lucas’ Grilled Peach Salad recipe showcases juicy grilled peaches with creamy fior di latte and toasted pecans, all on a bed of crisp greens. Topped with a refreshing mint yogurt dressing and smoky chilli honey, this dish combines sweet, savoury and spicy notes for a delightful taste experience.
- 2 cups Greek yogurt
- 125 ml lemon juice
- 2 tbsp honey
- ½ bunch of fresh mint
- 1 tsp ground coriander
- 1 tsp salt
- 1 1/2 cup honey
- 1 tsp chipotle powder
- 1 tsp smoked paprika
- 1 tsp crushed chilies
- Step 1
Place all ingredients into a blender and blend until smooth.
- Step 1
Place all ingredients into a pot and bring to a simmer.
- Step 2
Let cool slightly and strain through a fine strainer.
- Step 1
Preheat your grill to medium heat.
- Step 2
Cut the peaches into halves and remove the pits then cut each half into 4 quarters.
- Step 3
Drizzle canola oil onto the peach pieces, ensuring they are evenly coated.
- Step 4
Proceed to grill each peach piece for approx. 20-30 seconds a side (you are looking to mark the outside not cook the peach through).
- Step 5
Remove the peaches and reserve them for later.
- Step 1
Tear the fior di latte into the desired size (bite-size pieces are preferred).
- Step 1
Season the pecans with a little olive oil and salt.
- Step 2
Toast the pecans in the oven at 350C until fragrant
- Step 1
Spread yogurt dressing on the bottom of the plate.
- Step 2
Scatter greens of your choice on the dressing (we use blonde frisee but any lettuce green will do).
- Step 3
Giving yourself space between ingredients begin placing peaches, nuts, fior di latte and radishes.
- Step 4
Finish with extra virgin olive oil, sea salt and a drizzle of the Smokey Chili Honey.
