Enjoy my sticky and sweet Maple Syrup Grilled Peach and Nut Salad this summer. Hot fruit with herbs and sticky sweet nuts combine to create a great summer dish.
Course Dinner, Lunch
Cuisine American, English
Keyword Easy grilled peach salad, Maple Syrup Grilled Peach and Nut Salad
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Servings 6people as a side salad
Author Sisley White
3tablespoonswateryou might need a little extra
handful of peacans
handful of walnuts
bag of salad leaves
small handfulfresh thyme
lentil sprout mix(I got mine from Waitrose)
Note - the sugar from the peaches and maple syrup might burn on the pan if if it's too hot. If it's starting to burn lower the heat. See my notes below for how to clean the pan. As it's not non stick it will catch a little but the pan is easy to clean following Le Creuset's instructions.
Chop up the peaches into quarters and remove the stones.
Pull the rosemary off the stem and do the same with the thyme.
Warm up the Le Creuset grill pan to a medium heat and add the herbs. After a few seconds add the peaches on top with a 3 tablespoons of water. Allow the peaches to warm up for a few minutes each side.
Drizzle over the maple syrup and move the peaches around so they get a good coating. Carefully add a little more water if it dries out too quickly.
When the peaches start to brown remove them from the heat.
Add a little more maple syrup and water to the grill pan and add the chopped up nuts. Move them around so they get coated in the syrup.
After a minute or so when they are warm remove from the heat.
Place the lettuce leaves on a plate, add the warm peaches and nuts.
As a lovely extra flavour sprinkle a few lentil sprouts on the top. Serve straight away.
Soak the dish straight away with hot water as it makes it a lot easier to clean off the caramelised sugar.