Grilled Avocado and Peach Salad with Goat Cheese

By Leite's Culinaria

Ingredients

4 ripe peaches
Extra-virgin olive oil for drizzling (plus 3 tablespoons for the dressing)
4 ripe but firm avocados
2 figs (preferably fresh, quartered)
Finely grated zest and juice of 1 lemon (preferably organic)
3 1/2 ounces fresh goat cheese
1 to 2 shallots (finely chopped)
2 tablespoons apple balsamic vinegar or regular balsamic vinegar
1 handful toasted almonds (roughly chopped)
Assorted fresh herb leaves (such as arugula, basil, or oregano)
1 pinch piment d'Espelette
Salt and freshly ground pepper

Prep Time35mins
Cook Time10mins
Servings4

Instructions

Make the grilled peach salad

Preheat a grill to medium (if you don't have a lower-heat grill, use a grill pan or skillet).

Wash the peaches, remove the pits, and cut them, unpeeled, into 3/4 to 1 1/4 inch (2 to 3 cm) wedges. Place in a large bowl, drizzle with olive oil, and gently stir until the slices are coated.

Cut the avocados in half, remove the pits and skin, and cut each half lengthwise into three slices. Drizzle with olive oil and gently turn to coat evenly.

Place the peaches and avocado slices on a vegetable grill rack or basket, and grill until charred in places, 3 to 4 minutes per side. Check them regularly to ensure they do not burn. TESTER TIP: If you do not have a vegetable grill rack or basket, grill the peaches and avocados as halves to avoid losing them through the grill grates.

Arrange the peach and avocado slices with the fig quarters on a serving dish. Sprinkle with the lemon zest. Crumble the goat cheese over the top.