Grilled peaches w/ torn basil | mozzarella | walnuts + rocket | GF/SF

Grilled peaches w/ torn basil | mozzarella | walnuts + rocket 

3 peaches 
1 teaspoon of rice malt syrup 
1/2 cup of walnuts 
3 handfuls of rocket 
2 handfuls of baby spinach 
250g buffalo mozzarella 
Fresh basil 
Coconut oil spray 


2 tablespoon of Niulife cocoaminos
1 tablespoon of olive oil
2 tablespoons of red wine vinegar
1 tablespoon of rice malt syrup
Juice of one lemon
Heat a griddle pan on high heat. Spray with coconut oil. Cut each peach in half and remove the seed and then slice into 4 thick slices. Place the peach segments in a large bowl and drizzle with rice malt syrup. Transfer the peach to the hot pan and cook for only 1 minute each side so there are char marks and flesh is starting to soften. To make the dressing add 2 tablespoons of Niulife ™ coco aminos into a small bowl, juice of half a lemon, a tablespoon of olive oil and 2 tablespoons of red wine vinegar, salt + pepper. Stir to combine. Add the rocket and baby spinach to the bowl, drizzle dressing over the leaves to combine. Tear up the basil leaves and scatter over torn mozzarella. Top with grilled peaches and scatter walnuts for extra crunch and texture.

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