Anyways. Here is where I would rather be because 'here' means food and food makes me happy. In amongst all that travel and work and adulting, I truthfully haven't had all that much time for food, which is a great sadness and I will confess, has not been great for my waistline! I do however have a newfound appreciation for how tricky it can be to balance all of life's competing priorities AND keep things healthy in the food department, having learnt that it is oh so much more convenient to reach for a packet or a box when time is in short supply. I know I'm a little premature in this, but my new resolution from here out is to reach a little less for those packets and boxes and instead get back to eating more fresh, wholesome and homemade food.
Which brings me to this salad. I've said it before and I'll say it again, and again and again. I'm not much one for salads. They're boring. They don't always taste very nice and they're not exactly typically the meal that will get you all excited for your lunch or dinner. BUT. Salads can be fun, if you think outside the box a little and add some unconventional ingredients in, which is exactly what happened here. I put bread, as in actual chunks of real bread, into the salad. Not to toot my own horn or anything, but it was a stroke of genius. We love bread! Long live the carbs. I also put grilled peach in the salad, which was also genius - the wedges of peach are juicy, they're sweet and they go oh so well with the zesty rocket (arugula for all you Americans!) and the creamy avocado. All in all, this isn't a regular salad. It's a cool salad and you should definitely make it for you next lunch! I can also envision it going down so well on a Christmas table, at a dinner party, or simply in a giant bowl as you sit on your lounge in your pajamas, ergo, perfect for every occasion!
Ingredients;
The Salad
3 generous handfuls rocket (arugula)
2 spring onions, finely diced
1 cup fresh basil leaves
1 cup cherry tomatoes, cut into quarters
1/2 red onion, thinly sliced
2 peaches, cut into wedges approx. 2cm thick
4 thick slices sourdough bread
Olive oil
Salt
Pepper
1. Preheat a grill pan to high heat (you can use a regular fry pan if you don't have a grill one, however you'll lose the lovely charring on the peaches). Add in a splash of oil, and then place your peach wedges in, allowing them to grill for approx. 4 minutes before flipping to grill the opposite side.
2. Meanwhile, break the sourdough bread into bite sized chunks. Place the bread chunks on an oven tray and drizzle with some olive oil and salt and pepper to taste. Grill in the oven for a few minutes, until they're lightly browned and deliciously crispy.
3. To assemble your salad, place the rocket, spring onion, fresh basil, cherry tomatoes and red onion in a large bowl and toss through to combine. Add your grilled peach to the salad, along with your homemade croutons. Serve the avocado vinaigrette drizzled over the top (recipe and instructions just below). Enjoy! Do try not to eat all the croutons before they make it in the salad!
The Avocado Vinaigarette
1 avocado, halved and pitted
Handful fresh basil leaves
Pinch chilli flakes
Juice of 1 lime
2 tbsp apple cider vinegar
Salt
Pepper
1. Combine all the ingredients for the vinaigrette in a blender (salt and pepper to your personal preference). Blend until smooth, adding a dash of water if you find it difficult to get things blending well.
