So I had a relative glut of peaches 🍑 leftover from the weekend, just on the right side of ripe. I thought it would be nice to grill them and eat them as part of a salad.
I might have overdone it with the ‘drizzle with olive oil’ part because at one point I thought “I’m actually frying these peaches!”.
The salad was watercress with vegan feta cheese, toasted pumpkin seeds and a basil and honey vinaigrette.
Ignacio fried up some mackerel and we ended up eating the most tastiest of lunches. 😋
Juicy sweet peaches and creamy feta was a lovely contrast to the savouriness of the mackerel.
A pocket of loveliness in a world 🌍 full of madness.
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