HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSummer Salad With Caramelised Peaches
Summer Salad with Caramelised Peaches

Summer Salad with Caramelised Peaches

& Marinated Fetta

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Fruit in a salad never fails to make us think of long summer days and barbeques – and this salad is perfect for both. The marinated fetta is a real treat as well! Simple and sumptuous in equal measure.

Allergens:Tree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

400 g




½ bag

rocket leaves

1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

sugar snap peas

1 tub

marinated fetta cheese


Not included in your delivery

½ tbs

olive oil

1 tbs

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1820 kJ
Fat20.1 g
of which saturates6 g
Carbohydrate37.3 g
of which sugars9.4 g
Dietary Fibre0 g
Protein21.4 g
Cholesterol0 mg
Sodium168 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, chop the potatoes into 2 cm quarters (unpeeled). Slice the peach into 1 cm thick wedges, wash the rocket leaves, roughly chop the roasted almonds, and trim and desting the sugar snap peas. Be sure to reserve the olive oil from the marinated fetta cheese.


Lay the potatoes in a single layer on a lined baking tray. Drizzle with the olive oil and season with salt and pepper. Cook in the oven for 20 minutes, or until golden and crispy.


Meanwhile, heat a dash of olive oil in a grill pan over a high heat. Grill the peach slices for 2-3 minutes until they have noticeable grill marks. Using a spatula gently turn over halfway through the cooking. Set aside on a plate.


In a large mixing bowl combine the rocket leaves, cooked potato, roasted almonds and sugar snap peas. In a small jug or bowl combine the balsamic vinegar and the reserved olive oil from the fetta cheese. Season with salt and pepper. Pour over the salad and toss to combine.


To serve, divide the salad between plates. Crumble over marinated fetta cheese and gently top with the grilled peach slices. Enjoy!