Summer Griddled Peaches with Watercress, Balsamic dressed Salad

Author Joanne


  • 1 peach
  • 2 large handfuls watercress
  • 5 radishes washed, halved
  • 1 handful walnuts
  • 2 tbsp poppy seeds
  • 1 cup broccoli sprouts


  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1.2 tsp wholegrain mustard


  1. Slice your peach in half, twist so it separates, remove the stone. 

  2. Heat up a griddle or frying pan. 

  3. Prepare a little balsamic vinegar in a bowl. Dip each half in the bowl (sliced side). Cook on both sides for a few mins until golden. The frying pan needs to be nonstick as you're not using oil! 

  4. Place all other ingredients in a bowl, including dressing, mix well. 

  5. Serve with your caramelised peaches.
Please share!