Meat Free Monday

I came across a recipe for this light summery salad recently and thought it sounded delicious. Unfortunately our Irish summer seems to have disappeared but if it makes a reappearance these grilled peaches, combined with the crunch of the hazelnuts will make the perfect accompaniment.

Summer Grilled Bean and Peach Salad

Ingredients

• 1 ½ pounds fresh green beans, stems trimmed
• salt and freshly ground black pepper
• 3 large ripe peaches, pitted and quartered
• 1 tablespoon Dijon mustard
• ¼ cup balsamic vinegar
• ½ cup extra-virgin olive oil
• ¼ cup toasted hazelnuts, coarsely chopped

Method

1. Have a bowl of ice water ready. Bring a large pot of well salted water to a boil over high heat.

2. Cook the beans until just slightly tender, about 5 minutes. Drain and plunge in the ice-water bath to stop the cooking. Drain, dry on paper towels, and set aside.

3. To make the peach vinaigrette, in a blender, liquify 4 peach quarters, the mustard, balsamic vinegar, salt, and pepper. Transfer to a small bowl and slowly whisk in  cup of the olive oil. Set aside.

4. Preheat your grill to high. Grill the rest of the peaches for about a minute each side.

5. To assemble the salad, place the peaches into a large bowl. Combine with the green beans and gently toss with the vinaigrette.

6. Transfer to a large serving platter, sprinkle with hazelnuts and some tangy cheese if you like, and serve.

Serves 4 to 6