Delicious lunch under the trees.
You will need:
4 yellow peaches, peeled and sliced
80g rocket leaves
80g mixed salad leaves
80g dried rooibos berries
100g halved pecan nuts
200g Danish feta cheese with palm oil
Balsamic reduction salad sauce with fig extract
Wash the salad leaves and rocket leaves in salt water. Dry thoroughly.
Roast the peach slices in a pan with olive oil until done and golden in colour.
The peach slices should still be firm. If roasted too long, they will become soggy.
Pack a salad dish or bowl with the mixed salad leaves. Arrange the cooled peach slices on the dish with the rooibos berries, pecan nuts and palm oil feta cheese.
Pour a generous layer of balsamic reduction salad sauce over the salad. Enjoy any time.