Peach and avocado salad with capsicum dressing

To roast the capsicum, grill skin-side up until blackened. Cool slightly then place in a plastic bag until cold. Peel.

Dressing

½	Red capsicums, roasted (Main)
2 Tbsp	Red wine vinegar
1 tsp	Honey
½ tsp	Vanilla paste
¼ cup	Extra virgin olive oil

Salad

5 cups	Rocket
2 large	Peaches (Main)
1 large	Avocado (Main)
1 ½ Tbsp	Lemon juice
½ cup	Coriander leaves

Directions

1. Peel the roasted capsicum and place in a blender with the vinegar, honey and vanilla paste. Whizz until smooth. With the motor running, gradually add the olive oil until thick and smooth. Season.
2. Rinse the rocket in cold water, pat dry and crisp in a plastic bag in the refrigerator.
3. Halve, stone, peel and slice the peaches. Halve, stone, peel and slice the avocado. Drizzle both with the lemon juice. Gently toss in a salad bowl together with the rocket and coriander. Drizzle with the dressing just before serving.