Instructions
Cook Mode Prevent your screen from going dark as you follow along.
1. Preheat the grill
To a medium-high heat and place the Blok signature grill top on.
2. Halve and stone the peaches
Grill cut-side down for 2–3 minutes until caramelised and lightly charred, then flip for 1 minute. Set aside. You can half them again for extra char and sticky goodness. Up to you!
3. Make the dressing
Whisk the olive oil, wholegrain mustard, honey white wine vinegar, fresh lemon, and a good pinch of salt in a small bowl or jar.
4. Toast the pistachios
In a dry pan over medium heat for 2–3 minutes until fragrant - keep them moving so they don't burn. This releases the oils! Its worth doing!
5. Assemble
Toss the salad leaves with most of the dressing, then plate. Lay the warm grilled peach halves on top.
6. Finish
Scatter over the crumbled blue cheese and toasted pistachios, then drizzle the remaining dressing over everything. Add a squeeze of lemon if you like a sharper edge.
7. Serve immediately
Warm from the grill.
