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Grilled peach, pine nut and mozzerella salad

Updated: Jun 2, 2021

There is a food festival I have been to a couple of times with some family friends, where every morning the festival puts on a free breakfast of grilled peaches, roasted nuts, honey and fresh yoghurt.

There is nothing quite like a grilled peach, it makes the already sweet fruit catch the heat and turn like caramel.

The salad is for really hot, really lazy days. I like it on it’s own for lunch with some nice bread, olive oil and balsamic, but to be honest a grilled peach goes with near enough anything.

I like to serve with toasted pine nuts but any toasted nut would be equally delicious.


Serves 3 as a side


  • 2 peaches

  • 2 balls of fresh mozzarella

  • 1 small bag of pea shoot leaves/ rocket or gem lettuce

  • 1 large handful of pistachios

  • Honey

  • Balsamic

  • Olive or rapeseed oil


  • Set up your platter with the washed leaves and ripped mozzarella

  • Slice your peaches into segments and grill with a drizzle of oil and honey

  • Leave on the grill for 3 minutes, once the skin colours they are ready

  • Place on top of your leaves

  • Cover with your chopped nuts

  • Drizzle with oil and balsamic vinegar

  • Season to serve

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