Zoodle, Grilled Peach and Feta Salad
Opt for a slightly firmer peach for this recipe as riper fruit can be hard to slice into thin wedges. You could also turn it into a pasta number by adding some spaghetti or penne, gluten-free or regular, to the party.
- 1 peach, sliced into thin wedges
- 2 medium green zucchinis
- 50 g creamy goat’s feta
- ¼ cup walnuts, chopped roughly
- ¼ cup lemon juice
- 1 tablespoon rice malt syrup or honey
- 3 tablespoons olive or macadamia oil
- 1 teaspoon freshly ground black pepper
- Pinch sea salt flakes
Heat a grill pan or barbecue to medium high. Cook the peach wedges for 2-3 minutes on each side. Remove from pan and allow to cool slightly.
Meanwhile, using a julienne slicer or spiralizer grate zucchinis into noodles. Place in a large bowl and crumble in feta and walnuts. Mix together the lemon juice, rice malt syrup, oil, pepper and salt and pour over the salad. Add grilled peaches and toss to combine.