Summer shouts out salads! Sweet juicy peaches work in perfect balance with crisp green leaves, tomatoes and syrupy balsamic to create this delicious salad that takes only a short time to put together but is bound to delight. Try making some focaccia or flat bread to accompany, and for a non vegan version, parma ham also makes a great addition.

Serves 2
Large handful of pumpkin seeds
2 peaches
1 large beef tomato or about 8 cherry tomatoes
60-80g of baby spinach or rocket and spinach mix
1 tsp soy sauce
1 tsp honey (or maple syrup for a vegan version)
1 tsp olive oil
Optional: fresh herbs
Salt and oil for grilling

Put the pumpkin seeds in a dry frying pan over a high heat, shaking regularly to toast them for a couple of minutes. Do not leave them alone of they will burn!

Cut the peaches and tomatoes into thick slices. Brush a griddle pan with some oil and get it nice and hot. Cook the peaches and tomatoes for a few minutes until the grill lines start to show then flip over and cook for a few more minutes on the other side.

To make the dressing, simply mix together the soy, honey and olive oil (I put them into a small jar and shake vigorously).

Serve the spinach, rocket and fresh herbs if you are using them, topped with the tomatoes and peaches, sprinkled with the toasted seeds and drizzled with the dressing.

Vegetarian, vegan, dairy free