Quick and Easy

Peach and asparagus caprese salad with pistachio mint pesto

An Italian classic gets a fresh twist with this caprese salad recipe. Grilled peaches, asparagus and homemade pistachio mint pesto take this gluten-free dish from simple to simply delicious
Peach and asparagus caprese salad with pistachio mint pesto
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Ingredients

Peach and asparagus caprese salad
Pistachio mint pesto

Method

1.To make pistachio mint pesto, blend or process ingredients until smooth and season to taste.
2.Place asparagus and 1 Tbsp of the chilli oil in a medium bowl; toss to coat and season.
3.Cook asparagus, turning once, on a lightly oiled heated chargrill pan or barbecue flat plate for 10 minutes, adding the peaches to the pan cut-side down for the last 2 minutes of asparagus cooking time, or until asparagus is tender and peaches are golden.
4.Layer peaches and tomatoes on a platter; top with asparagus and mozzarella, then drizzle with vinegar, remaining chilli oil and the pistachio mint pesto. Top with basil.
  • Slice larger varieties of heirloom tomatoes, such as ox-hearts, and cut medium or smaller types in half or into wedges. – Buffalo mozzarella has a tangier flavour than cow’s milk mozzarella, which can also be used in this recipe.
Note

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