Tonia Buxton’s feta, avocado and peach salad

Tonia Buxton’s feta, avocado and peach salad


Summer on a plate, by TV presenter and celebrity chef Tonia Buxton


Serves 4-6

  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 300g bulgur wheat
  • 1 red chilli
  • 150g baby spinach leaves
  • 4 spring onions
  • 30g fresh coriander
  • Zest and juice of 1 lime
  • 2 red peppers, deseeded and sliced
  • 2 peaches, sliced
  • 1 ripe avocado, stoned and cut into chunks
  • 100g feta, crumbled
  • Lime wedges, to garnish


Heat 1 tbsp oil in a pan and cook the onion until softened but not coloured.

Add the bulgur wheat and pour on 600ml hot water.

Bring to the boil then reduce the heat to a low simmer for 20 minutes.

Remove from the heat and set aside.

Meanwhile place the chilli, spinach, spring onion, coriander stalks and leaves (holding back a handful of leaves to garish) into a food processor with 2 tbsp olive oil and the zest of 1 lime. Blitz to a salsa. (Or finely chop by hand).

Stir into the bulgur wheat.

On a preheated griddle, cook the peppers and peaches for 5-6 minutes until lightly charred and softened.

Arrange the bulgur wheat onto plates and scatter the griddle peach and peppers on top.

Add the avocado and feta.

Drizzle on a little oil and serve garnished with a lime wedge.



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Eat WellTonia Buxton’s feta, avocado and peach salad