This gorgeous Chargrilled peaches with green beans and almonds summer salad is a beautiful contrast of bright colors, textures, and flavors.

Ingredients

• 1/4 cup (55g) caster sugar
• 100ml apple cider vinegar
• 1/4 teaspoon coriander seeds, toasted, lightly crushed
• 1 star anise
• Pinch of chili 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

Method

1. To make the pickling mixture, combine the sugar, vinegar, coriander, star anise, and chili in a saucepan over low heat, stirring until the sugar dissolves.
2. Transfer to a bowl and set aside to cool.
3. Preheat a chargrill pan over high heat.
4. Brush the peach wedges with a little oil, then cook, turning once, for 1-2 minutes until lightly charred.
5. Transfer peaches to the pickling mixture and set aside for 30 minutes.
6. Meanwhile, blanch the beans in a saucepan of boiling salted water for 2-3 minutes until just tender. Drain and refresh in iced water.
7. Drain peaches, reserving liquid, then transfer to a bowl with beans and onion.
8. Drizzle with oil and a little reserved peach liquid and scatter with almonds to serve.

Source, recipe, and picture courtesy Delicious