Its getting that little bit warmer… Summer is just around the corner… This is for my friends in the Southern Hemisphere of course. I have just arrived back in the country for 2 weeks of cooking some tasty numbers. One of which had me out on a BBQ in Centennial Park in Sydney. The fact I was cooking quality steaks just brings back those nostalgic memories of summer time, smiles, family and the simplicity of healthy cooking.
This recipe has a bit of everything… Number one the flavour, the colour and of course the nourishment. I was not always a big fan of adding heat to fruit, but charring peaches to me is just an amazing way of getting them super juicy with little effort. Add that to the salad with the textures of Barely, goats cheese and caramelized walnuts and you are seriously winning.
You can then add in your meat if you would like or you have one nourishing vegetarian option available to you! Either way you can’t lose. At this time of year when you still want that touch of comfort with a light meal, this bit of vibrancy is your ticket to happiness. So fire up the the grill/BBQ and get your peach fire game on!
1 Cup Barley
2 Peaches, sliced into 8ths.
Large Bowl of Rocket
1/3 Cup Goats Cheese
1/2 Cup Walnuts
3 Tbsp Olive oil
1 Tbsp Balsamic Vinegar
Pinch of Salt
Pinch of Pepper
- Bring water in a medium saucepan to a boil and add your Barley, cook for 10 to 12 minutes until slightly soft but still holding their shape.
- Drain Barley and refresh under cold water to stop it from cooking
- Cook sliced beaches on a grill on medium heat for 1 minute on each side or until it gets a nice char, remove and set aside
- In a large bowl combine your barley, rocket, goats cheese, walnuts, olive oil, balsamic, salt, pepper, then fold in your peaches and enjoy