• 6 cups (340g) mixed greens (we used spinach and romaine)
• 3 peaches, chopped
• ¼ cup (75g) cherry tomatoes, cut in half
• ½ red onion, chopped
• ¼ cup (60g) feta cheese, crumbled
• 2 tablespoons (20g) pine nuts
• 1 tablespoon (30ml) olive oil
• 1 tablespoon (30ml) white wine vinegar 
• small handful fresh basil leaves
• freshly ground black pepper
• salt to taste
  

Add the pine nuts to a griddle pan and heat to medium high.  The pine nuts will toast gently while the pan is heating up. Shake the pan from time to time to ensure an even toasting to all of the pine nuts. When they are golden, pour out onto a small plate and leave to cool. 

To assemble the salad, roughly arrange the mixed greens on a large flat serving dish and crumble the feta cheese all over. Add the chopped tomatoes, peaches, red onions, toasted pine nuts and finish the dish with roughly torn basil leaves. 

Drizzle all over with olive oil and the white wine vinegar and season, to taste, with a sprinkle of salt & pepper.