FRESH PEACH SALAD

This salad is all about summer and definately deserves a spot on the Christmas dinner table or a a summer barbeque. Preheat your oven to 200 deg C. Halve and stone 5 ripe peaches Place the peach halves cut side up in a lightly sprayed roasting pan Brush with 1 tbs of melted butter /marg and dust with 1 tbs of castor sugar . Roast in the preheated oven for 25 minutes or until caramelised . Remove and cool slightly . Mix together 1/4 cup of creme fraiche, 2 tbs of natural yoghurt , juice of 1 lemon ,1 dsp of dried mint ,pinch of salt and black pepper with 1 dsp of glucose syrup , set aside. Finally place 150 gm of mixed baby salad leaves with carrots onto a serving platter Tear the cooled peaches and 5 bocconcini balls in to pieces and scatter over the salad leaves . Season lightly with sea salt and cracked black pepper . Drizzle over the dressing and finish with a scatter of pine nuts . This is really delicious .