Name: Grilled Peaches with Hot Smoked Salmon, Rocket and Fennel
Prep time: 20 min
Cook time: 10 min
Ingredients: 1 fennel bulb, thinly sliced; 100g rocket; 200g hot smoked salmon, skinned and flaked; 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

1 fennel bulb, thinly sliced
100g rocket
200g hot smoked salmon, skinned and flaked
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

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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.

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.

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