There is a moment, just as the braai fire settles into glowing coals, when the air carries a mix of smoky meat and sweet summer fruit. That is when this grilled peach, rocket, and goat’s cheese salad comes to life. The heat of a cast iron griddle draws out the peaches’ perfume, caramelising their edges until they taste like sunshine with a whisper of smoke. Beside them, walnuts bubble in sugar, cooling into brittle shards that snap between your teeth.

On the plate, peppery rocket and torn basil form the green foundation. Red onion threads through with a gentle bite, while creamy goat’s cheese melts against the warm fruit. The dressing, a sharp, honeyed mix of lemon juice, red wine vinegar, Dijon, and good olive oil, ties everything together in a bright, glossy finish.

Ingredients

• 4 ripe yellow peaches, halved and pitted
• 4 cups rocket (or baby spinach)
• A handful of fresh basil leaves, torn
• ½ small red onion, thinly sliced
• 100g goat’s cheese, crumbled (or feta)
• ½ cup walnuts (or pecans/almonds)
• 2 tbsp sugar for caramelising

Dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Steps

1. Heat a cast iron griddle over medium high. Place peach halves cut side down and grill for 2–3 minutes until charred and fragrant. Slice once cooled slightly.
2. In a small pan, add walnuts and sugar over medium heat, stirring until sugar melts and coats the nuts. Spread onto baking paper to cool and harden.
3. Whisk together olive oil, lemon juice, red wine vinegar, Dijon, honey, salt, and pepper until smooth.
4. Arrange rocket and basil on a platter, scatter over red onion.
5. Add grilled peach slices, crumble over goat’s cheese, and sprinkle with caramelised walnuts.
6. Drizzle dressing just before serving, tossing lightly to coat.

Sweet, savoury, smoky, and fresh, this salad is summer on a plate and the kind of side dish that steals the show at any braai.