Ingredients (for 4 people):

• 6 peaches (preferably ripe)

• 150-160g mesclun lettuce

• 50g blueberries

• 150g feta (crumbled)

• Handful of pecans

• 2 tsp of Guenard 100% Virgin Pecan Oil

• 1 bunch of fresh basil

• Olive oil

• Salt, pepper

Method:

Preheat your oven on grill mode. Meanwhile, cut the peaches in half and remove the stones. Brush the cut side with olive oil, then place the peaches flat, oiled side down on an oven rack covered in greaseproof paper. Place the rack in the oven and grill the peaches for about 3 min or until golden. Remove the rack from the oven and set aside to cool.

Wash the lettuce and pick the basil leaves. Wash the blueberries and pat dry. Crumble the feta into small pieces.

Place a generous layer of mesclun lettuce on each soup plate. Once the peaches have cooled down, distribute them between the plates, along with the blueberries, basil leaves, feta and pecans. Drizzle each plate with a dash of olive oil and Pecan Oil. Lastly, season with salt and pepper to taste. Serve immediately.

Enjoy!