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Chargrilled peaches with green beans and almonds

Name: Chargrilled peaches with green beans and almonds
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 6
Ingredients: 1/4 cup (55g) caster sugar; 100ml Apple Cider Vinegar; 1/4 teaspoon coriander seeds, toasted, lightly crushed; 1 star anise; Pinch of chilli flakes; 4 peaches, cut into wedges; 2 tablespoons extra virgin olive oil, plus extra to brush; 500g green beans, trimmed; 1 red onion, halved, thinly sliced; 1/4 cup (35g) slivered almonds, toasted

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35m

10m

Chargrilled peaches with green beans and almonds

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This gorgeous summer salad is a beautiful contrast of bright colours, textures and flavours.

1/4 cup (55g) caster sugar
100ml Macro Apple Cider Vinegar
1/4 teaspoon coriander seeds, toasted, lightly crushed
1 star anise
Pinch of chilli flakes
4 peaches, cut into wedges
2 tablespoons extra virgin olive oil, plus extra to brush
500g green beans, trimmed
1 red onion, halved, thinly sliced
1/4 cup (35g) slivered almonds, toasted

Method

1.

To make the pickling mixture, combine the sugar, vinegar, coriander, star anise and chilli in a saucepan over low heat, stirring until the sugar dissolves. Transfer to a bowl and set aside to cool.
2.

Preheat a chargrill pan over high heat. Brush the peach wedges with a little oil, then cook, turning once, for 1-2 minutes until lightly charred. Transfer peaches to the pickling mixture and set aside for 30 minutes.
3.

Meanwhile, blanch the beans in a saucepan of boiling salted water for 2-3 minutes until just tender. Drain and refresh in iced water.
4.

Drain peaches, reserving liquid, then transfer to a bowl with beans and onion. Drizzle with oil and a little reserved peach liquid and scatter with almonds to serve.