” With Summer in full swing, this salad is the perfect way to take full advantage of delicious, seasonal peaches and get your fruit and veggie intake up at the same time. This salad is on high rotation in our house thanks to it’s nutrient density, ease of throwing together and overall deliciousness. I’m sure you’re going to love it too!”

Ingredients (serves 2)

  • 3 cups of greens – I used a mix of baby spinach and rocket
  • 1 large peach, cut into wedges
  • 1/2 large red capsicum, cut into thin strips
  • 1 Lebanese cucumber, diced
  • 8 cherry tomatoes, cut into quarters
  • 6 asparagus spears
  • 8 – 10 snow peas
  • 1/2 Spanish onion, finely sliced
  • 1/4 cup of pomegranate seeds
  • Feta or goats cheese to serve


  1. Arrange greens on a large platter or bowl.
  2. Scatter over the Spanish onion and toss through the greens.
  3. Top with red capsicum, cucumber and cherry tomatoes.
  4. Use a pastry brush to apply a thin layer of olive oil to a griddle pan that is over medium heat. (If you don’t have a griddle pan, a normal fry pan will also work – you just won’t get the pretty markings, but it will taste just as yummy!)
  5. Add the peaches and cook on one side until they are caramelised. This should take about 2 minutes. Flip over to cook the other side and then add to your salad.
  6. Lightly cook the asparagus and snow peas until just tender (or more if you like) and then add to the rest of the salad.
  7. Finish off with a crumble of feta or goats cheese, the pomegranate seeds and a drizzle of extra virgin olive oil.