Salad of Chilli and Honey Peaches, Leaves and Pecans
This chilli and honey peach salad, with leaves and pecans, makes a great starter or side dish, especially when served alongside pork. It can be made up before your guests arrive and then simply dress when you are ready to serve.
- 15g butter
- 80g pecan halves
- 4tsp soft dark brown sugar
- 4 ripe peaches
- 2 tbsp olive oil
- 1 tbsp Hot Reggae Reggae Sauce or hot chilli sauce
- 3 1/2 tbsp balsamic vinegar
- 150g watercress
- 1 tbsp white wine vinegar
- 1 red chilli, seeded and sliced
- 1 tsp clear honey
- 1/2 tsp grain mustard
- 70 ml extra-virgin olive oil
- salt and pepper
Watch how to make Levi's salad in our video tutorial:
Melt the butter in a small frying pan and add the pecans. Sauté for about 30 seconds, then add the brown sugar and stir while it melts and coats the nuts. Keep cooking until you can smell that the sugar has caramelized – it only takes seconds so be careful not to let it burn. Tip the pecans onto a plate and leave to cool.
Make the dressing by mixing together all the dressing ingredients except the oil. Gradually whisk in the oil. Set aside.
Halve and stone the peaches, then cut each half into 3 thick slices. Heat a ridged griddle pan until very hot. While it is heating up place the peaches in a bowl with the oil and hot sauce and turn them over with your hands to coat well. Griddle the peaches for about 40 seconds on each side, then sprinkle over the caster sugar and add the balsamic vinegar. The vinegar will splutter and reduce instantly. Transfer to a plate while you assemble the salad.
Put the watercress and pecans into a shallow bowl and toss with most of the dressing. Scatter the peaches among the leaves, drizzle with the remaining dressing and serve.