Grilled Green Bean, Peach & Mozzarella Salad

Fresh, colourful and full of late-summer flavour, this Grilled Green Bean, Peach & Mozzarella Salad combines tender charred green beans and juicy grilled peaches with peppery rocket, creamy buffalo mozzarella and toasted almonds. A simple yet delicious dish that's perfect for lunch, dinner or sharing.

Cooked using the Haden Retro Grill with adjustable temperature control, this recipe brings out beautiful charred flavour in the green beans and peaches while keeping the preparation quick and simple.

Made with help from Beth Adamson @boroughchef.

Serves

2 portions

Ingredients

• 200g fine green beans, stalk ends trimmed
• 1 large peach, cut into fine wedges
• 1 tsp fresh thyme leaves
• 60g rocket leaves, washed
• ½ radicchio or 2 chicory, washed and diced
• 1 tbsp white wine vinegar
• 125g buffalo mozzarella
• 1 tbsp toasted almonds, roughly chopped
• Olive oil
• Salt and freshly ground black pepper

Instructions

1. Preheat the Haden Retro Grill to 210°C.
2. Dress the green beans with olive oil and season with salt and pepper. Arrange them in a single layer on the grill, close the lid and cook for around 5–7 minutes, depending on thickness, until completely tender. Remove and set aside.
3. Toss the peach wedges with the thyme and a little olive oil. Place on the grill, close the lid and cook for around 2–3 minutes, turning once, until lightly charred with visible grill marks.
4. Place the rocket and radicchio in a mixing bowl. Dress with the white wine vinegar, olive oil, salt and pepper. Add the grilled green beans and peaches and gently toss together.
5. Transfer to a serving bowl, tear over the buffalo mozzarella and scatter with the toasted almonds.
6. Serve immediately while the grilled vegetables and peaches are fresh and warm.