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2 firm but ripe peaches, or nectarines
1 tbsp honey
1 red bell pepper
3 tbsp olive oil
2 tbsp freshly squeezed lime juice
1 tbsp granulated sugar
2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup fresh basil leaves
284-g bag baby spinach, about 7 cups, or 2 large bunches
1 cup bean sprouts
Lightly oil grill and preheat barbecue to medium-high. Do not peel peaches or nectarines. Slice fruit in half, remove pits and brush both halves with honey. Core and seed red pepper and slice in half. Place fruit and red pepper halves on barbecue. Grill with lid closed until grill marks appear on fruit and pepper is lightly charred, from 1 to 2 minutes per side for fruit and from 3 to 4 minutes per side for pepper. If you like a more tender pepper, grill a few more minutes. When cool enough to handle, slice fruit and pepper into 1/4-inch (0.5-cm) strips. These may be prepared a few hours ahead, then left at room temperature.
In a small bowl, whisk oil with lime juice, sugar, Dijon, salt and pepper. When ready to serve, wash basil leaves and shred. Place in a large bowl and add spinach, sprouts, fruit and red pepper. Pour dressing overtop, then mix until leaves are coated. Serve immediately. Great with barbecued pork, chicken, fish or burgers.
Calories 115, Protein 2.4g, Carbohydrates 12.7g, Fat 7.1g, Fibre 2.1g, Sodium 250mg.
Juicy peaches caramelized with honey are irresistible. Toss with spinach for a delicious summer salad.