1/4 cup (55g) caster sugar
100ml apple cider vinegar
1/4 teaspoon coriander seeds, toasted, lightly crushed
1 star anise
Pinch of chilli flakes
4 peaches, cut into wedges
2 tablespoons extra virgin olive oil, plus extra to brush
500g green beans, trimmed
1 red onion, halved, thinly sliced
1/4 cup (35g) slivered almonds, toasted
1 To make the pickling mixture, combine the sugar, vinegar, coriander, star anise and chilli in a saucepan over low heat, stirring until the sugar dissolves. Transfer to a bowl and set aside to cool.
2 Preheat a chargrill pan over high heat. Brush the peach wedges with a little oil, then cook, turning once, for 1-2 minutes until lightly charred. Transfer peaches to the pickling mixture and set aside for 30 minutes.
3 Meanwhile, blanch the beans in a saucepan of boiling salted water for 2-3 minutes until just tender. Drain and refresh in iced water.
4 Drain peaches, reserving liquid, then transfer to a bowl with beans and onion. Drizzle with oil and a little reserved peach liquid and scatter with almonds to serve.
Source, recipe and picture courtesy: http://www.delicious.com.au/