The roasted sweet peaches complement the refreshingly sweet spinach that contrast with the peppery notes and textures of the rocket, highlighting the diversity of produce sourced from the Southern Forests Food Council in Western Australia.
- Brush the peaches with the extra virgin olive oil, season with salt and pepper.
- Roast in a 180 degrees celcius oven for 20 minutes and set aside to partially cool.
- Combine the rest of the ingredients together and season well.
- Top with warm peaches
For the dressing: Combine the honey, vinegar, lemon and the rest of the extra virgin olive oil and pour over the salad.