Summer Salad of Grilled Tenderstem®, Peaches & Goat's Cheese

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With this recipe, you can almost feel the sun on your skin! Lovely, lively flavours that contrast nicely with Tenderstem®.

This simple salad is bursting with freshness and flavor. When it’s hot outside try using a barbeque instead of a griddle for a perfect al fresco dish!

  • 5 minutes preparation
  • 10 minutes cooking
  • Serves 4
recipe PDF
  • 200g Tenderstem®, stems cut in half
  • 3 ripe peaches, stone removed and cut in quarters
  • 1 tbsp olive oil
  • 100g baby spinach leaves
  • 150g goats cheese log (we used Kidderton Ash), cut into 1cm slices
  • Small bunch fresh basil, leaves picked and torn
  • Freshly ground black pepper and sea salt
For the dressing
  • 4 tbsp extra virgin olive oil
  • 2 tbsp good quality balsamic vinegar
To serve
  • Crusty ciabatta, cut into slices
  1. Pre-heat a griddle pan until smoking hot – this will take about 10 minutes.

  2. In a medium bowl, toss the Tenderstem® and peach quarters in the olive oil and season with a little freshly ground black pepper and sea salt.

  3. Cook the Tenderstem® and peaches on the hot griddle for about 5 minutes, turning a few times, until they are just tender and marked with griddle-lines.

  4. Arrange the spinach leaves on a serving platter, top with the cooked Tenderstem® and peaches and add the goat's cheese slices.

  5. Sprinkle with the torn basil leaves and dress with a drizzle of extra virgin olive oil and balsamic vinegar. Serve immediately with plenty of crusty ciabatta to soak up the delicious juices.

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