United States Grilled Peach and Arugula Salad with Balsamic Glaze

Shopping list

• 4 piece ripe peaches — halved and stoned

  Sub
• 2 tbsp olive oil — divided

  Sub
• 100 ml balsamic vinegar

  Sub
• 1 tbsp caster sugar

  Sub
• 100 g arugula — washed

  Sub
• 50 g pecan halves

  Sub
• 0.25 tsp salt

  Sub
• 0.25 tsp black pepper — freshly ground

  Sub

Step by step

1. 1

   Preheat a griddle pan or grill to medium-high heat.

2. 2

   Brush the cut sides of the peach halves with 1 tablespoon olive oil.

3. 3

   Place the peaches cut-side down on the griddle and cook for 3– 4 minutes until charred grill marks appear and the fruit softens slightly. Set aside.

4. 4

   Pour the balsamic vinegar and sugar into a small saucepan over medium heat. Simmer gently for 6– 8 minutes, stirring occasionally, until reduced by half and syrupy. Remove from the heat and leave to cool slightly.

5. 5

   Toast the pecan halves in a dry frying pan over medium heat for 3– 4 minutes, shaking often, until fragrant. Chop roughly.

6. 6

   Toss the arugula with the remaining 1 tablespoon olive oil, salt and black pepper. Arrange on a serving platter.

7. 7

   Top the rocket with the grilled peach halves, scatter over the toasted pecans and drizzle with the balsamic glaze.

8. 8

   Serve immediately as a side dish or light starter.