Bruleed Peach, Arugula, Corn and Quinoa Salad featuring Buzz Hot Honey

This recipe is courtesy Aviva Wittenberg — author of Lunchbox, available wherever books are sold! 

Celebrate late summer produce with this delicious lunch salad!

Prep time: 15 minutes

Cooking time: 10 minutes

Ingredients

Bruleed peaches:

1 peach, halved, pitted and sliced into 8 wedges

2 tsp Buzz hot honey

1 tsp sunflower seed or other neutral oil

Honey lime vinaigrette:

2 tsp Buzz hot honey

Juice of ½ lime

2 tsp sunflower seed oil or other neutral oil

Pinch salt

A few big handfuls of baby arugula

½ cup cooked quinoa

¼ cup cooked corn

Method

Make the peaches:

Preheat the broiler and line a quarter sheet pan (or other small oven safe vessel) with aluminum foil.

Add the peach wedges, Buzz hot honey and sunflower seed oil to a medium bowl and toss to coat. Tip the peaches out onto your sheet pan and broil for 5 to 7 minutes, until the edges are browned. Remove from the oven and set aside to cool.

Make the vinaigrette:

Combine the Buzz hot honey, lime juice, sunflower seed oil and a pinch of salt in a small bowl. Whisk to combine and transfer to a small leak proof container. 

Make the salad:

Pack the arugula, quinoa and corn in a lunchbox or bowl. Top with the peaches and tuck the vinaigrette in with the salad.  Keep cool until lunchtime!

Notes

Get ahead: make a pot of quinoa and make the vinaigrette up to 3 days in advance and store in the fridge in airtight containers.