Griddled peach salad with mint and sour cream dressing

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You don’t have to move to the Mediterranean to experience the sensation of a warm peach, plucked straight from the tree – just cheat by griddling them and they will taste as if they have been warmed by the sun. Serve as a salad with roast lamb and pitta breads, on its own for a healthy lunch or as part of a larger mezze plate.

Serves 6
(Recipe doubles or halves easily)


100ml sour cream or crème fraiche
2 teaspoons red wine vinegar
4 ripe, firm peaches
2 teaspoons olive oil
1 medium red onion, sliced finely
Freshly ground black pepper
1/2 bunch fresh mint leaves, torn


1. Make the dressing: mix the sour cream or crème fraiche with the red wine vinegar and stir well. Chill.

2. Get a large serving plate ready. Halve each peach, remove the stone with a teaspoon and slice each half into quarters, then slice again. You should have 8 slices from each peach.

3. Heat a griddle pan until you can barely hold your hand over it. Brush it with olive oil. Lay the peach slices down on the hot pan at an angle. Leave for 30 seconds to 1 minute or until you can see a griddle line appearing on the peach. Turn each peach to the right and leave for another 30 seconds. (This is how you get those lovely cross hatch marks you see in the picture). There is no need to cook the peach slices on the second side. Brush the pan with oil in between cooking each batch of peach slices.

4. Remove them to a serving plate. Drizzle with dressing, sprinkle on the red onion slices and some freshly ground black pepper and scatter over the torn mint leaves. Serve immediately.


This recipe was first used in the Irish Independent Weekend magazine – thanks for their permission to use the photograph.




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