Ingredients
¼ cup (60ml) extra virgin olive oil
1 clove garlic, smashed
4 small peaches, halved & stoned (or sliced in 4 if large)
2 medium fennel bulbs, cored, cut in wedges, fronds reserved
1 red onion, peeled, cut in wedges
4 mushroom caps
2 large zucchini, sliced thickly on an angle
1 red capsicum, cut into thick strips
Salt flakes and freshly ground black pepper
200g rocket and baby spinach leaves
Mint pesto
90g blanched almonds, roasted (see note)
75g parmesan cheese, grated
3 cloves garlic, crushed
1 bunch fresh mint leaves
Pinch of salt and freshly ground black pepper
1 teaspoon orange zest + 2 tablespoons (40ml) orange juice
1 cup (250ml) extra virgin olive oil
Method
1. For pesto; blend almonds, cheese, garlic, mint, salt and pepper in a mortar and pestle or food processor until it forms a textured puree. Add orange juice and zest, then slowly pour in oil, a little at a time, until pesto is smooth and well combined.
2. Pre-heat BBQ to medium high. Combine oil with garlic. Toss peaches and vegetables in oil in a large bowl. Place fennel and onion on the pre-heated BBQ for 5 or more minutes, turn, then add remaining vegetables and cook until all are tender.
3. To serve, arrange BBQ vegetables on a bed of rocket and spinach leaf mix. Season well with salt and pepper. Drizzle over pesto and garnish with reserved fronds. Serve extra pesto in a bowl on the side.
Lyndey’s note: Roast almonds in a moderate oven, 180°C–190°C for 5–10 minutes, or microwave on high on a layer of paper towels for 1 minute at a time until golden. Keep leftover pesto under a layer of olive oil in the fridge and dollop in soups and casseroles. To make more of a substantial meal, add a drained, rinsed 400g can of chickpeas.
Wine match: Vermentino
Styling: Michaela Le Compte, Food prep: Sarah-Jane Hallett