Ingredients

  • 5 peaches, stoned and quartered
  • 2 cups baby spinach
  • 1/4 cup rocket
  • 1/4 red onion, finely sliced
  • 100g feta, crumbled

Dressing ingredients

  • 2 tablespoons honey
  • 1 tablespoon red wine vinegar
  • 1/4 lemon, juiced
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup whole walnuts
  • 1/4 cup pistachios

Author of this recipe

Southern Forests Food Council Inc.

Southern Forests Food Council Inc.

Community organisation

The locals in the Southern Forests region of Western Australia have known about it for generations. In this gorgeous, pristine part of the world, something magical is going on.  Maybe it’s... Read more
Total votes: 8

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.

Preparation

  • 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.

Serve immediately

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