Delicious salad with grilled peaches, arugula, balsamic, and toasted bread.
Recipe for grilled peaches with arugula, balsamic, and toasted bread
Delicious salad with grilled peaches, arugula, balsamic, and toasted bread.
We have the recipe from the book: “The Green Moving Out Cookbook“, written by author Sebastian Mathson Randrup.
Servings: persons
Grilled Peaches with Arugula, Balsamic, and Toasted Bread
Delicious salad with grilled peaches, arugula, balsamic, and toasted bread.
Equipment
- Grill Pan
- Cutting Board
- Knife
Ingredients
- 2 pcs. Peaches
- 81 gram Olive Oil
- 3 slices Sourdough
- Salt and Pepper
- 80 gram Arugula
- 64 gram Balsamic Vinegar
- 50 gram Feta in block
- Edible flowers can be omitted
Instructions
- Place a grill pan on the burner, and turn the heat up to high.
- Rinse the peaches and cut them in half. Twist to remove the pits.
- When the pan is smoking hot, grill the peaches cut-side down for about 4-5 minutes, until they have nice, dark grill marks. Set aside.
- Drizzle some olive oil over the bread slices, and grill them on the hot grill pan for about 3-4 minutes on each side until they are nicely colored. Season with salt and pepper, then set them aside.
- Rinse the arugula, and cut the peaches and bread into rough pieces. Optionally, leave half a peach whole for garnish.
- Place the arugula, bread, and peaches on a platter, and drizzle with balsamic and the remaining olive oil.
- Sprinkle the feta over the salad, garnish with a few edible flowers, and serve.
Notes
Photos: Jesper Glyrskov