Ingredients
4 firm ripe peaches, stoned and cut into thick wedges
1 tbsp olive oil
120g rocket leaves
150g feta, cut into cubes
1/3 cup pine nuts
3 sprigs fresh thyme, leaves picked
1/4 cup Beerenberg French Dressing, to drizzle
1/3 tsp cracked black pepper
Directions
Brush the cut sides of the peach wedges with the olive oil. Heat the BBQ grates to medium-high. Place the peach wedges cut-side down and grill for 2 mins per side until deep char marks form and the wedges have softened slightly but still hold their shape.
While the peaches grill, toast the pine nuts in a dry pan for 2 minutes until golden, tossing often so they don’t catch.
Pile the rocket leaves loose onto a large shallow plate. Tuck the warm grilled peaches and feta through the leaves. Scatter over the pine nuts and thyme leaves then drizzle over the dressing and season with pepper.
