GRIDDLED PEACH, ROCKET, SPINACH AND POMEGRANATE SALAD

This is a beautiful, fresh, summery salad that is packed to the hilt with vitamin C. You can find pomegranate molasses in most supermarkets now, or try your local health-food store.

RICH IN:

Beta-carotene

Glucosinolates

Magnesium

Vitamin C

SERVES: 2

2 ripe peaches, halved, stoned and cut into wedges

2 handfuls of rocket leaves

3 handfuls of baby spinach

4 tablespoons pomegranate seeds

For the dressing

2 teaspoons pomegranate molasses

1 teaspoon red wine vinegar

1 tablespoon olive oil

1/4 teaspoon garlic salt

Place the peach slices on a hot griddle pan over a low heat and gently cook for 4–6 minutes, turning halfway, until they’re golden on each side.

Combine the rocket and spinach and divide between 2 plates. Place the griddled peaches on top, then sprinkle over the pomegranate seeds.

In a small bowl or jug, mix together all the dressing ingredients until well combined. Pour over each salad and serve.

THIS IS AN EXTRACT FROM DALE PINNOCK’S THE MEDICINAL CHEF: PLANT-BASED DIET