You know you have a winning recipe when you would rather eat more salad then homemade icecream with buckwheat wafer baskets .
I saw this recipe for grilled peach salad and thought about it for over a year before making it. A definite mistake. Since making it about two weeks ago we have had it three times and plan on keeping on making it as long as the peaches and nectarines are here! And I thought I didn’t like summer. Pah!
Even more exciting, is that my sister’s housemate (Hi Clare!) just gave us a whole heap of home grown necterines and plums (Thanks HEAPS Clare!) from her parents house (Thanks parents!). Those home grown nectarines combined with our home grown zucchini… well, what’s better than amazing salad? Amazing home grown salad. I cannot wait to make this again with those nectarines. Yum.
I know, I know. I’m gushing about the salad. But it’s true. It is the best salad I have ever eaten. Period. Better than ice cream (No exaggeration. My sister agrees). Better than chocolate (well, maybe). Better than almost any food I’ve eaten. And just so satisfying.
Warm, sweet goeey peaches with caramelised zucchinni contrasted with the fresh tangy mint and basil and the salty parmesan cheese, with some crunch from the toasted macadamia.
So if you make just one recipe from this blog, I implore you, please make this one. And, really, you have no excuse. It seems so fancy, but is just so simple.
Lots of healthy fats, grain free and easily adapted to be nut free… well, what are you waiting for?
Roasted peach, zucchini and parmesan salad
Serves 4 as a side, Adapted from Roost
6-8 small peaches or nectarines, cut into quarters
2 medium zucchinis, sliced long and thin
2 tablespoons fresh basil, chopped
2 tablespoons fresh mint, chopped
1/4 cup toasted macadamias
Shaved parmesan cheese, for serving
Macadamia oil or olive oil, for baking and serving
Salt and pepper, to taste
Preheat your oven to 180C/350F. On separate trays place the zucchini and peaches on oiled baking tray and season with salt and pepper and a drizzle of oil. Bake the zucchini in the oven for about 45 minutes and the peaches for about 25 minutes, or until both are cooked through and starting to caramelize.
Layer the zucchini, peach slices and paramsen cheese in a bowl or on a plate to serve, sprinkle with the toasted nuts and herbs and drizzle with oil to finish (depending on how oily they are from baking).
Eat warm with mmmm’s and ahhhh’s.
Notes and suggestions: make this for two as a main instead of a side. Cut out the nuts if you are nut free. Prepare ahead and eat cold, or rewarm the peaches and zucchini again just before serving. Try with different types of peaches, nectarines, cheeses or oils.