Grilled peach, ricotta and fennel salad
 
 
Salad of grilled peach, ricotta and basil oil Author: Lis @ The Fare Sage
Author:
Ingredients
  • 2 peaches
  • 1 tsp dried thyme
  • 1 tsp maple syrup
  • 1 tsp oil
  • ½ tsp sea salt
  • 1 cup baby spinach leaves
  • ½ cucumber
  • ¼ cup ricotta
  • 1 fresh fennel fronds
  • 1 tbsp basil oil to dress the salad
Instructions
  1. Heat a barbecue grill or griddle pan over a medium heat.
  2. Cut the peaches into quarters, removing the stone. Brush the peach slices with the oil, and drizzle over the maple syrup. Sprinkle on the thyme and sea salt.
  3. Grill the peach slices for 3-4 minutes on each side, until lightly charred. Remove from the grill and set aside.
  4. Wash and drain or pat dry the spinach leaves. Set aside.
  5. Slice the cucumber finely either using the blade attachment of a spiraliser, or a vegetable peeler. Set aside.
  6. To assemble the salad, scatter the spinach leaves onto a serving platter and arrange the cucumber over the top. Place the grilled peaches around the platter, and crumble over the ricotta. Garnish with the fennel fronds. Drizzle with the basil oil (if using) right before serving.
Recipe by The Fare Sage at https://www.thefaresage.com/salad-of-grilled-peach-ricotta-and-fennel/