Pan-fried peach salad

This recipe was the crowd favourite at our Eat Local workshop on Saturday.

The sweetness of the peaches and capsicums is perfectly balanced with the saltiness of the feta cheese.

Give this one a go for a beautifully bright, new and fresh salad this Christmas!


  • 2 cups baby spinach

  • 2 cups rocket

  • 3 medium yellow peaches

  • 2 capsicums (1 green and 1 red)

  • 1 punnet of cherry tomatoes

  • 1/2 red onion

  • 1/2 cup basil leaves

  • 3 spring onion sprigs

  • 1x 200g packet of feta / 200g Halloumi / 200g Goats cheese

  • balsamic vinegar

  • 3 tablespoons of basil pesto

  • olive oil

  • salt and pepper


  1. Slice peaches into thick wedges/slices and cut the capsicums into small chunks

  2. Heat some olive oil in a fry pan over medium heat. Add the peaches into the pan and cook for approximately 3 minutes each side (or until brown), turning carefully.

  3. Transfer peaches into a bowl and add the capsicum into the fry pan. Fry the capsicum for approximately 5-10 minutes until they begin to wilt/brown

  4. Slice the red onion and cherry tomatoes. Roughly chop the basil leaves and finely slice the spring onion.

  5. Add spinach, rocket, cherry tomatoes, red onion, spring onion and basil into a large salad bowl and toss.

  6. If using halloumi, prepare as per packet instructions

  7. Crumble the feta/goats cheese or slice the haloumi and add into the salad

  8. Add capsicums and peaches into the salad mix and stir.

  9. In a small bowl, add a dash of balsamic vinegar, olive oil and basil pesto as per your desired proportions/taste preferences.

  10. Drizzle the dressing over the salad prior to serving and season with salt and pepper.

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