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Ingredients
- Salad
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1 piece
firm peach (ideally a 'freestone' variety
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1 bunch
Mizuna, roughly chopped (spinach works, too)
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1 piece
radicchio, roughly chopped
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1 piece
fennel, cut in half, then sliced
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1/3 cup
pumpkin seeds
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2/3 cup
basil, roughly chopped
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2 tablespoons
olive oil, divided
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2 pinches
sea salt
- Dressing
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2 tablespoons
olive oil
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1 tablespoon
lemon juice
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1 pinch
sea salt
Directions
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Pre-heat grill pan on low
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Cut the fennel in half, then slice.
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In a large bowl, combine the fennel with 1 Tbsp olive oil and a pinch of salt. Mix well.
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Cut the peach around the stone. Remove the pit, then cut each half into 5 wedges - 10 wedges total.
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In a large bowl, combine the peach wedges with 1 Tbsp olive oil and a pinch of salt. Mix gently.
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Toast the pumpkin seeds in a pan over medium heat. Stir every 20-30 seconds for about 2 minutes. Remove and let cool.
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Spread fennel evenly on grill pan. Stir every minute, for about 4-6 minutes. Remove and let cool.
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Grill peaches 1 minute on first side, and 30 seconds on the second side.
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Assemble salad on two plates - greens, then fennel, the avocado, then basil, peaches, pumpkin seeds.
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Drizzle dressing over everything.
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