MINT & BASIL GRIDDLED PEACH SALAD
This vegan salad makes a healthy and filling meal, providing 4 of your 5-a-day. Enjoy hearty quinoa, creamy avocado and juicy griddled peaches
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Mix the lime zest and juice, oil, mint and basil, then put half in a bowl with the peaches. Meanwhile, cook the quinoa following pack instructions.
- Cook the beans for 3-4 mins until just tender. Meanwhile, griddle the peaches for 1 min on each side. If you don't have a griddle pan, use a large non-stick frying pan with a drop of oil.
- Drain the quinoa and divide between shallow bowls. Toss the warm beans and onion in the remaining mint mixture and pile on top of the quinoa with the lettuce and rocket. Top with the avocado and peaches and scatter over the mint leaves. Serve while still warm.
Nutrition Facts : Calories 395 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
MINTY GRIDDLED CHICKEN & PEACH SALAD
This colourful salad supplies lean protein and is packed with nutrients including vitamins C and E. It's also low-calorie and provides all 5 of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 12
Steps:
- Mix the lime zest and juice, oil and mint, then put half in a bowl with the garlic. Thickly slice the chicken at a slight angle, add to the garlic mixture and toss together with plenty of black pepper.
- Cook the beans in a pan of water for 3-4 mins until just tender. Meanwhile, griddle the chicken and onion for a few mins each side until cooked and tender. Transfer to a plate, then quickly griddle the peaches. If you don't have a griddle pan, use a non-stick frying pan with a drop of oil.
- Toss the warm beans and onion in the remaining mint mixture, and pile onto a platter or into individual shallow bowls with the lettuce and rocket. Top with the avocado, peaches and chicken and scatter over the mint. Serve with the potatoes while still warm.
Nutrition Facts : Calories 512 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 13 grams fiber, Protein 44 grams protein, Sodium 0.2 milligram of sodium
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- In a food processor add all of the vinaigrette ingredients: 1/2 cup basil, 1/4 cup olive oil, 1 tbsp lemon juice, 1/2 tsp red wine vinegar, 1/4 tsp kosher salt and black pepper.
- Blend in a food processor till basil is finely chopped, taste and adjust acid if desired. If not using right away, cover and store in refrigerator (oil will separate, give a quick whisk before serving).
- Once to temperature, place each slice of peach on the grill. Grill for 5-6 minutes, flipping halfway through, till peaches have grill marks. Remove from grill and set aside.
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