Salads are a great way to showcase seasonal fruit and vegetables and lighten up any meal. Stone fruits namely, peaches, are so aromatic and versatile and add great colour, texture and balance to a typically savoury dish.
- 1 cob corn
- 1 peach, halved and seeded
- 3 garlic cloves, peeled
- vegetable oil, for brushing
- 1 lime, juiced
- 1 long red chilli, finely chopped
- 1 French shallot, thinly sliced
- salt, to season
- 200 g baby spinach
- ½ cup parsley leaves
- ½ cup mint leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat a chargrill pan to high. Lightly brush the corn, peach halves and garlic cloves with oil and grill until they achieve a nice char and are slightly caramelised.
- Meanwhile, place the lime juice, chilli, shallot and a pinch of salt in a small bowl and stir to combine.
- Cut the corn kernels off the cob, cut the peaches into bite-sized pieces and lightly crush the garlic. Place into a bowl with the spinach, parsley and mint. Add the dressing, toss to combine and serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.