Which mean I have been firing up the BBQ and whipping little treats like this simple but summery balsamic grilled peach and grilled scallop salad. Perfect for those days when you want to spend less time indoors and more time eating and having fun in the sun.
This salad is a packed full of flavours I love right now. Sour but sweet balsamic grilled peaches served with juicy yet simply seasoned grilled scallops, alongside some sweet yet tart raspberries and fiery rocket. And best of all, it is soooooooo easy to make.
And following on this emphasis on summery food, I was lucky enough to be asked to spend a day at Waitrose’s sustainably-farmed Leckford Estate.
This absolutely gorgeous 4000 hectare estate, set in the beautiful Hampshire countryside, and run by 150 staff is where some of the treats we get in Waitrose come from. So the farm produces something like 27 tonnes of mushrooms a week, have 80 acres of arable land, 30 acres of orchards and pears, plus the process their own milk and cold press rapseseed oil. Plus, they hold national collection of buddleia and clematis along with what has been classed at the finest water garden, home to over 40 different types of water lilies.
One of the reasons I shop in Waitrose is that I know that I am going to get good quality food. I know that their food is ethically sourced and the way they treat their staff is good – famously, staff are all partners in the organisation. On the Leckford estate for example, if staff have lived and worked on the estate then they get to stay on in their houses for as long as they want.
And my trip to the Leckford estate certainly showed me the quality of food you can get from Waitrose.
They fed us absolutely delicious food:
Starters – Courgette, spelt and cumin frittata, parsley and cashews salad, nasturtium emulsion, Leckford mushroom tuile (along with a seriously impressive Leckford Estate sparkling wine).
Mains- Leckford trout with a tartare dressing scraps, confit egg yolk, lemon thyme fondant alongside a Chapel Down Bacchus (English white wine).
Pre dessert – Leckford Cider.
Dessert – Fresh Cherry pavlova (along with a Waitrose seriously peachy limited reserve dessert wine).
Can I just admit that I might have cried a little when I ate the last spoonful of the pavlova. #foodforthegods.
And as the weather is still fantastic, and inspired by these delicious summery foods, I have been making loads of lovely salads – including this balsamic grilled peach and grilled scallop salad. Please do try them and if you do make them, then please do tag me on Instagram or twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes.
Find out more using the hashtag #waitroseatsource.
Thank you for reading balsamic grilled peach and grilled scallop salad recipe post. This post is sponsored by some really lovely folk. Thank you for supporting them, as they make it possible for me to continue dreaming up recipes, African recipes, Sierra Leonean recipes, travel plans and much more for you. Opinions as always, are my own.
- 8 peaches halved and destoned
- 20 scallops
- Freshly ground black pepper
- 160 g salad leaves
- Handful of raspberries
- Balsamic vinaigrette
- Fire up the barbeque until the coals are medium hot.
- Rub some balsamic vinaigrette on the peach halves and grill for about 2 mins on each side.
- Remove from the BBQ and set aside.
- Then season the scallops with salt and pepper, grill on the bbq for 2-3 mins on each side before removing from the heat.
- Assemble the salad with the salad leaves, raspberries, scallops, grilled peaches and a drizzle of balsamic vinaigrette before serving.
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