This vegetarian Kale Salad With Grilled Peach, Blue Cheese and Tahini Dressing makes a delicious Summer dish that you can serve as an appetiser or main course. You can grill the peaches in a frying pan, in the oven or on the barbecue.
Ingredients:
- 2 handfuls of kale (shredded )
- 2 peaches
- 1 garlic clove (crushed)
- 1/2 lemon juice
- 2 Tbsp mint (finely chopped)
From the cupboard:
- 1 Tbsp Tahini
- 1 tsp sugar
- 50g vegetarian blue cheese (such as stilton)
- 1 handful of walnuts
- olive oil
- salt and pepper
Method:
- Make the dressing in a bowl by mixing together tahini paste, lemon juice, sugar, garlic and mint with 1 tablespoon of water. Season to taste.
- Cut each peach in 8 slices (remove stones).
- Place kale in a salad bowl. Pour dressing over and toss.
- Heat a frying pan brushed with some olive oil (you can also grilled the peaches in the oven or on the barbecue).
- When the frying pan is very hot, add peach slices and cook for 5-6 minutes or so until they are grilled. Flip them gently on the other side half way through. Be careful, if you cook them too much they will disintegrate.
- Place peach slices on top of kale. Sprinkle with walnut and blue cheese.
- Serve straight away.
Recipe design and picture by Annabelle Randles/ The Flexitarian