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Delicious healthy easy Honey Grilled Peach Salad with Feta and a dressing of lemon juice, mustard, honey and ginger adding to the complementing flavours
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Grilled honey dipped peaches and feta in a Lemon honey mustard dressing

Delicious and Healthy Honey Grilled Peach Salad with Feta with lettuce, plums and tomatoes with a dressing of lemon juice, mustard, honey and ginger that adds to the contrasting tastes and flavours of the salad.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Servings: 2 servings
Author: Sujata Shukla

Ingredients

For the Salad:

  • 1 bunch lettuce Red and Green
  • 2 Plums
  • 1 green tomato
  • 2 stalks scallion
  • ½ cup feta cheese crumbled

For grilling:

  • 3 Peaches ripe
  • 2 Tomatoes Red, orange
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • to taste salt
  • 1 teaspoon pepper freshly ground

For the Dressing:

  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Mustard paste
  • 1 tablespoon honey
  • 3 tablespoons olive oil
  • 1" piece ginger minced
  • 1 teaspoon lemon zest
  • to taste salt
  • to taste pepper

Instructions

To Make the Dressing:

  • I used one medium sized Indian lemon, about the size of a large marble. Grate the zest from the lemon and squeeze the juice. Mince the ginger.
  • To the lemon juice, add the vinegar and honey, mustard, ginger, lemon zest, a little salt and ground pepper. Whisk them into a smooth liquid. Slowly add the olive oil, whisking till the oil emulsifies with the lemon - vinegar - honey. Cover and set aside in the fridge to chill.

To prepare the ingredients

  • Halve the peaches, twisting so that the stone is easily removed. Dice the tomatoes. Use different coloured ones - a ripe juicy red, a bright orange and an unripe green tomato. A tart green apple may be substituted for the green tomato.
  • Drizzle a few drops of olive oil and a pinch of salt on the red and orange tomatoes. Set aside the slices of green tomato. Pour a little olive oil and the honey on a small plate, stir and then dip the cut end of the peaches in the mixture.
  • Set the peaches and tomatoes to grill for 4 minutes and set aside to cool. I grilled them simultaneously with the peaches on top so that the honey could drip onto the tomatoes. The tomatoes may be grilled for another 5 minutes, if desired.
  • Destone and slice the plums. Mince the herbs- I used fresh oregano, sage, a sprig of rosemary and added some parsley, but you could use any herbs of your choice, fresh or dry.
  • Wash the lettuce and scallion greens and any other greens such as swiss chard and pat dry with a tea towel, or dry in a salad spinner. Shred the greens, mincing the scallion and it's bulbs. Slice the grilled peaches.

To Make the Salad:

  • Assemble the salad not more than half an hour before serving, so the lettuce doesn't wilt or get soggy with the dressing. In a large glass bowl ( or other suitable salad bowl) place the shredded lettuce and other greens. I used about 4 leaves of red lollo rosso and 6 of mixed green lettuce leaves.
  • Make a well in the centre of the lettuce, whisk the dressing and pour about 2 tablespoons of it into the well. Add the minced mixed herbs on top of the pool of dressing. Lay the tomatoes, plums and peaches on the bed of lettuce and herbs. Season with a little salt and some freshly ground pepper.
  • Cover and keep in the fridge till ready to serve. Just before serving, gently mix the dressing and herbs onto the salad, using your (clean!) hands. Scatter crumbled feta cheese and serve.