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James Viles' grilled peach and basil salad

Name: Grilled peach and basil salad
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 4
Ingredients: 5 ripe yellow peaches, cut into cheeks, cores reserved; 50ml red wine vinegar; 1/2 bunch basil, leaves picked, stalks reserved; 1 ball buffalo mozzarella; Edible flowers (optional); Extra virgin olive oil, to serve

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15m

1h 45m

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by James Viles

Jan 01, 2019

This salad is fresh, zesty and great with chicken.

5 ripe yellow peaches, cut into cheeks, cores reserved
50ml red wine vinegar
1/2 bunch basil, leaves picked, stalks reserved
1 ball buffalo mozzarella

To serve

Edible flowers (optional)
Extra virgin olive oil, to serve

Method

1.

Place peach cores in a medium saucepan, add vinegar, basil stalks and enough water to just cover cores (about 2 cups [500ml]). Place over low heat and cook, stirring occasionally, for 1 hour 30 minutes for flavours to develop. Strain, reserving liquid and cores separately. Return liquid to pan over high heat, bring to the boil and cook for 10 minutes or until reduced by half.
2.

Meanwhile, heat a chargrill pan or barbecue to high heat. Grill peach cheeks, skin-side down, for 3 minutes or until blackened. Cut cheeks into thirds and toss with reduced peach juices and basil leaves. Top with mozzarella and edible flowers, if using, and drizzle with oil to serve.

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