1/2 cup ZOOSH Whip Crackin Rockin Ranch Cream Garlic & Parsley
2 teaspoons seeded mustard
2 yellow peaches, each cut into 8 wedges
Olive oil spray
Salt and freshly ground black pepper, to taste
Method
COMBINE the fennel and rocket on serving plates then top with the salmon. Whisk together the dressing and mustard then set aside
SPRAY the peaches with oil and cook on a hot BBQ plate or chargrill plate, turning once, until golden and just softened. Place onto the prepared salad and drizzle with the dressing. Season to taste. Serve immediately
Tips & Hints
Substitute a mango for the peaches if preferred. Use a mandolin to slice fennel thinly if desired.
