Peach and Sugar Snap Salad

Serves 4, 61 calories per serve

INGREDIENTS:

• Olive oil spray
• 2 peaches, stoned and cut into halves
• 200g sugar snap peas, blanched
• 50g salad leaves
• ½ red onion, sliced
• 1 tablespoon mint leaves
• Juice and zest of 1 lime
• 1 teaspoon extra virgin olive oil

METHOD:

1. Spray the peaches with the oil spray.
2. Heat a char grill or frying pan and cook on medium heat for 2 minutes on each side.
3. In a large bowl combine the remaining ingredients.
4. Serve topped with the grilled peaches.
5. Season to taste.

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