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Indulge Thyself // Grilled peach salad

Indulge Thyself // Grilled peach salad

By @indulgethyself 

Edited by Homegrown 

Grilled peach salad 


1 peaches cut into wedges
1 cup baby spinach
1 cup baby rocca / arugula 

To make the croutons:
1 Zaatar/ thyme Croissant
1 tbsp olive oil
1 tsp melted butter
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp dried basil

To make the whipped goat cheese
2 tbsp goat cheese
2 tbsp ricotta cheese
1/2 tbsp olive oil
1 tbsp chopped parsley
Salt & pepper

To make the Caramelized pecans
1/4 cup pecan
1/4 cup brown sugar
1 tbsp water


  1. Preheat oven to 180C, cut the croissants into round shapes
  2. Mix the (olive oil, butter, garlic powder, salt & basil) and brush each slice of croissant
  3. Put them in the oven for 5-8 mins until they are crispy for 5-8 mins
  4. While the croissants are in the oven, grill the peaches
  5. In a griddle pan over medium-high heat add some olive oil and butter
  6. Once the butter is melted, add the peach wedges and leave for about 5 minutes on each side or until you can see lines on the peaches
  7. Set it on the side and let it cool
  8. In a bowl add the goat cheese and ricotta cheese, stir using a spatula until it’s soft and combined
  9. Add the parsley, olive oil, salt & pepper, mix everything together using a whisk until you get a creamy consistency
  10. To make the caramelized pecans, in a pot over medium heat add the sugar, water and salt and give it a mix until it’s all combined.
  11. When the sugar is boiling, add the pecans, give it a stir until all the pecans are well coated
  12. Cover the pot with a lid for 1 minute, and then turn off the heat and take out the pecans 1 piece at a time onto a baking sheet until it sets
  13. Assemble the salad, add the (spinach, baby rocca, peaches, croissant croutons, caramelized pecans and whipped goat cheese) drizzle on top some olive oil, a pick of salt, a pinch of pepper and a squeeze of lemon 
   Indulge & enjoy!


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