It is stone fruit season, and grilled peaches and onions with fresh rocket or arugula leaves and bocconcini cheese is a medley made in heaven!
The tart balsamic dressing is just the right balance against the peppery rocket leaves and sweet peaches!
The Recipe
Ingredients
Peaches:
1 peach, peeled and sliced
A few slices of onions
1 tbsp olive oil
1 tbsp balsamic vinegar
A pinch of sugar or honey
¼ tsp salt
Freshly cracked black pepper
Other:
¾ cup fresh rocket leaves
3-4 bocconcini cheese balls
Extra virgin olive oil
Balsamic vinegar
Salt and pepper
1 peach, peeled and sliced
A few slices of onions
1 tbsp olive oil
1 tbsp balsamic vinegar
A pinch of sugar or honey
¼ tsp salt
Freshly cracked black pepper
Other:
¾ cup fresh rocket leaves
3-4 bocconcini cheese balls
Extra virgin olive oil
Balsamic vinegar
Salt and pepper
Instructions
Mix the peach and onion slices with the rest of the ingredients mentioned and set aside for at least 20 minutes
Then grill all of it on a hot pan for 3-4 minutes each side
Set aside to cool completely
Toss the rocket leaves with extra virgin olive oil, balsamic and salt and pepper well
Then tear up the bocconcini and add in and mix well
Then add the grilled and cooled down peach mix into the salad and serve cold
Then grill all of it on a hot pan for 3-4 minutes each side
Set aside to cool completely
Toss the rocket leaves with extra virgin olive oil, balsamic and salt and pepper well
Then tear up the bocconcini and add in and mix well
Then add the grilled and cooled down peach mix into the salad and serve cold
