Rocket and watercress salad with peaches

Make this salad with wild rocket, for a bolder and more pronounced flavour.


2 shallots, finely chopped
Juice of 1 lemon
2 yellow peaches, halved and cut into 5mm wedges
60–75 ml extra virgin olive oil, to taste
Large handful mint leaves, 3 tablespoons finely chopped, rest left whole
1–2 tablespoons honey, to taste
75g wild rocket
75g watercress, tough stalks removed


1. Stir the shallots into the lemon juice and leave to marinate. Heat a chargrill pan until very hot.

2. Brush the peach wedges with 1 tablespoon of the olive oil and put into the chargrill pan. Cook for 2 minutes, then turn them over and cook for another 2 minutes.

3. Drain the shallots in a sieve, reserving the lemon juice. Add the remaining olive oil to taste and chopped mint to the lemon juice and whisk. Stir in the honey, to taste.

4. Toss the rocket, watercress and shallots in the dressing then spread over a serving platter. Top the salad with the peach wedges and the whole mint leaves.

Image and recipe from Salads All Year Round by Makkie Mulder (Murdoch Books, RRP $35).