This colourful salad of smoky grilled peaches with creamy blue cheese and crunchy toasted macadamia nuts tastes just as good as it looks.
There are two key rules that every visitor to New Zealand must follow. First, when someone asks you how you’ve liked New Zealand so far, you must gushingly reply that it is THE MOST BEAUTIFUL place you’ve ever seen. Failure to comply will result in public outrage and risk of immediate deportation. (I’m not even joking – when James Corden called New Zealand “a little bit boring”, the Herald provided rolling news coverage of this national scandal until he eventually issued an official apology).
The second rule, is that you must dine at Depot in Auckland and order the fish sliders. If you don’t, you will be constantly asked “have you tried the fish sliders at Depot?” until it drives you insane. To be fair, Depot is pretty great. It’s not the best restaurant in Auckland, but is one of the most consistent when it comes to good service and high quality, simple, tasty food.
While the fish sliders are failsafe order, I prefer some of the other dishes on the menu. One of my absolute favourites is the grilled peach salad with prosciutto and stilton. This recipe is inspired by Depot’s offering, but swaps salty prosciutto for smoky grilled red pepper. If you need a crowd-pleasing salad to take to a BBQ or shared dinner, this is the one for you.
- This is a great way to use up peaches that are slightly underripe. The grilling softens and sweetens them up nicely.
- If blue cheese isn’t your thing, swap for feta or grilled haloumi.
- 4 fresh peaches
- 2 red bell peppers
- 65 ml olive oil
- 130 g rocket or mixed salad leaves washed and drained
- 125 g blue cheese roughly crumbled
- 60 g macadamia nuts roasted and salted
- 50 ml balsamic vinegar
Remove stone from peaches and cut into quarters. Deseed peppers and cut into thick slices lengthways. Place peaches and peppers in a large bowl, and toss with 1 tablespoon of olive oil.
Heat a ridged grill pan or BBQ to med-high. Arrange the peaches and peppers on the grill, and cook until dark golden ridges appear. Turn as necessary to ensure all sides are grilled.
Return peaches and peppers to the large bowl and set aside to cool.
Spread salad leaves on a large platter and arrange peaches and peppers on top (keep the juices that have collected in the bowl). Top with crumbled blue cheese and roughly chopped macadamia nuts.
Combine the remaining olive oil and balsamic vinegar with the juices in the large bowl. Drizzle over the salad and serve immediately.