Parents rejoice! It's the first day of school, and while it may be the end of summer for our little ones, the summer's warmth and bounty are still in our sights. This simple salad is a great way to enjoy the lingering fruits of a beautiful season.

A few things to know before we get started:

• Have your lentils cooked and cooled and ready to go (I recommend a green, french or beluga).

• Slice and sauté one whole red onion with garlic, a splash of tamari and a pinch of your best hot sauce. Have that ready to go as well.

• Have some slivered or chopped raw almonds and a good parm on hand.

This recipe makes two hearty supper-worthy salads.

OK!

Start with about three ripe (to over-ripe!) peaches.

Slice them in half and remove the pit.

Pop these babies on a bbq or pre-heated & oiled grill pan.

Grill for about 5 - 8 minutes per side, until nicely browned and starting to soften.

Set aside to cool slightly.

Get ready to put together your salads. 

Slice your grilled and slightly cooled peaches. I like to arrange my main ingredients in thirds - arugula, lentils, peaches. Top this with the onions (kind of off to the side), the parm (kind of off to the other side) and the nuts - just right on top of everything.

Add your delicious sweet balsamic vinigarette (recipe below).

And you've got a beautiful summer peach salad.

Grilled Summer Peach & Arugula Salad

Serves 2

• 1 - 2 cups cooked and cooled lentils

• Two good handfuls of arugula, washed and dried

• 1 large or 2 small/med red onions

• 2 - 3 cloves garlic

• 2 tsp tamari

• 1 tsp hot sauce (or more!)

• 3 medium peaches, ripe

• Olive oil for grill

• Slivered or chopped raw almonds to garnish (about 1/4 cup)

• Shaved parmesan reggiano to garnish

• 1 recipe Sweet Balsamic Vinaigrette

1. Cook lentils according to directions, set aside to cool

2. In a small frying pan, sauté onion and garlic with tamari and hot sauce until soft, about 8 minutes. Set aside.

3. Grill peaches on medium high heat for 5 - 8 minutes per side. Set aside to cool.

4. Put together salad - arugula, lentils, oinons & garlic, peaches, garnishes

5. Top with dressing

Sweet Balsamic Vinaigrette

• 1/4 cup olive oil

• 2 tbs balsamic vinigar

• 2 tsp dijon mustard

• 1 tsp raw honey

• pinch sea salt

1. Combine all ingredients in a small bowl

2. Whisk to combine

3. Taste and adjust flavours as needed

Enjoy!