Peach and Sugar Snap Salad

Serves 4, 61 calories per serve


  • 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

Peach and Sugar Snap Salad


  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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