Summer Griddled Peaches with Watercress, Balsamic dressed Salad
- 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
Slice your peach in half, twist so it separates, remove the stone.
Heat up a griddle or frying pan.
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!
Place all other ingredients in a bowl, including dressing, mix well.
Serve with your caramelised peaches.