Grilled Peach Salad

Ingredients

• 2 medium peaches
• 12-16 mixed lettuce leaves (lollo rosso and romaine)
• 1 cup cooked quinoa 
• 6-8 red cherry tomatoes, halved
• 6-8 yellow cherry tomatoes, halved
• 4 teaspoons extra virgin olive oil
• Salt to taste
• Crushed black peppercorns to taste
• Roughly chopped roasted almonds for sprinkling
• Micro greens for garnish
• Dressing
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1 teaspoon mustard paste
• Salt to taste
• Crushed black peppercorns to taste
• 2 tablespoons extra virgin olive oil

Method

1. Make criss-cross slit on the bottom of the peaches. 
2. Bring sufficient water to a boil in a deep pan. Add the peaches and cook for 2-3 minutes or till the skin of the peaches start to peel off. Immediately drain and dip into ice cold water. 
3. Peel the peaches, halve them and discard the seeds. Cut each half into wedges. 
4. Heat extra-virgin olive oil in a non-stick grill pan, place the peach wedges in it and grill on high heat for 1 minute. Sprinkle salt and crushed black peppercorns and flip each peach wedge. Cook the other side for 1 minute as well. 
5. To make the dressing, take lemon juice, maple syrup, mustard paste, salt, crushed black peppercorns and extra virgin olive oil in a bowl and whisk till well combined. Pour ¾ of the dressing into a small jar.
6. Add lettuce leaves, cooked quinoa, red cherry tomatoes, and yellow cherry tomatoes to the dressing left in the bowl and toss gently till well combined. 
7. To serve, arrange some of the prepared salad on individual serving plates. Sprinkle roasted almonds, arrange a few grilled peach wedges on each, drizzle the reserved dressing and garnish with micro greens. Serve immediately.