Griddled Pork & Peach Salad
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Prep: 15 mins
Cook: 10 mins
The fields are full to the brim with amazing fruit and veg. You won’t need to move to the country to eat a lot of peaches with this summery supper.
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469 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 lettuce
  • ½ cucumber
  • 2 tomatoes
  • 1 spring onion
  • A 200g punnet of flat peaches
  • A 250g pack of pork stir fry strips
  • 1 tbsp Balsamic vinegar
  • A handful of chives
From your kitchen
  • 2 tbsp olive oil + 3 tsp
  • Sea salt and freshly ground pepper
You'll need
  • Griddle or frying pan
Step by step this way
  • 1.

    Separate all the lettuce leaves. Tear them into smaller pieces or shred them with a knife. Arrange on a platter or in a bowl.

  • 2.

    Halve the cucumber. Cut one of the halves in half again lengthways. Run a teaspoon down the middle to scoop out the seeds. Slice it thinly. Add it to the lettuce. Thinly slice the tomatoes. Add them to the lettuce too.

  • 3.

    Trim the spring onion. Finely slice the white bit on the diagonal. Finely shred the green tops. Add to the other vegetables. Put to one side.

  • 4.

    Heat 2 tsp olive oil in a griddle or frying pan. Halve the peaches. Twist to separate the halves. Scoop out the stones. Griddle the peaches for 1-2 mins on each side to soften/char. Add to the salad.

  • 5.

    Season the pork strips generously with salt and pepper. Add another 1 tsp oil to the pan. Add the pork. Stir fry the pork for 3-5 mins till browned and cooked through. Add to the salad.

  • 6.

    Turn off the heat under the pan and add 1 tbsp Balsamic vinegar. Let it sizzle for a few secs then stir in 2 tbsp olive oil. Add a little more seasoning.

  • 7.

    Pour any juices from the plate the pork was resting on into the frying pan. Stir, taste and adjust the seasoning.

  • 8.

    Drizzle this warm dressing from the pan over the salad. Roughly chop the chives and scatter over the top of the salad before you serve it.

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