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
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
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