Barbecued peach panzanella

BARBECUED peaches add sweetness and seasonal flavour to this low-cal summer salad. SERVES: 4

Ingredients

2 tbsp white balsamic vinegar 1 tbsp lemon juice

1⁄2 tsp dijon mustard

70ml extra-virgin olive oil, light flavour

350g mixed baby tomatoes, halved

2 truss tomatoes, coarsely chopped

1 small red onion, thinly sliced 1 small red capsicum, deseeded, finely chopped 3 fresh peaches, quartered 150g sliced ciabatta bread 1 garlic clove, halved

130g marinated goat’s cheese, crumbled

1 1⁄2 cups firmly packed fresh herbs (basil and mint leaves)

Method

Combine the vinegar, lemon juice, mustard and 21⁄2 tablespoons of the oil in a jar. Season well. Shake to combine.

Combine the tomatoes, onion and capsicum in a bowl. Add half the dressing. Toss to coat. Set aside for 5 minutes to develop the flavours.

Preheat a barbecue grill or char-grill on medium-high. Combine the peaches and 2 teaspoons of oil in a bowl. Season. Cook, turning, for 4 minutes or until charred and tender. Transfer to a plate.

Brush bread with the remaining oil. Cook the bread, turning, for 4 minutes or until charred. Rub with the cut side of the garlic. Coarsely tear bread.

Add cheese, herbs, peaches and bread to the tomato mixture. Add remaining dressing and gently toss to combine. Serve immediately.