- 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
| - 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
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