So it’s that time of year, New Year’s Resolution time, and for most of us it’s the time we make the pledge to slim down and become fitter and healthier. It’s a time when we feel fat and bloated from the Christmas festivities and therefore highly motivated, like nothing can stop us, like it’s really going to happen this year, no ifs, not buts, the failed attempts of  last year are a distant memory, look out Elle Macpherson, this year they are going to be calling me ‘The Body’.

Annnnd… fast forward 3 months (or 3 weeks) and we have all fallen off the wagon and decide, well, really, it might be best to just enjoy the rest of the year and give it red hot go in 2014. 2014 will be different. Yeah. Yeah, I think so.

So while we all have the best intentions, ‘diets’ can be extremely hard to stick to. The second I place too many restrictions on myself, I want to rebel, like, badly! All of a sudden I want the fattiest, greasiest fast food I can think of, and that isn’t really like me. So because I suck at diets, I am just trying to eat fresh, healthy balanced meals that don’t compromise on flavour. I am not counting calories or cutting carbs, just eating better, not eating nothing.

So this peach and tomato salad is delicious and great for summer, with a beautiful piece of firm grilled fish, that I also served with some cubed roasted potatoes and a naughty dollop of aioli it’s perfect… hey I’m eating healthy, I’m not dead!

Serves 4
Inspired by a meal I had at Swamp Dog Fish and Chips

2 ripe tomatoes, cut into wedges
2 ripe peaches, cut into wedges
1/4 red onion, finely sliced
Handful of mint leaves
50g feta, cubed
Bag of mixed leaf salad
2 tbs olive oil
1 tbs white wine vinegar
1/2 tps raw sugar
1/4 tps Dijon mustard
Salt and pepper
4 pieces of crimson snapper
1/2 cup aioli 

To make the salad, place salad leaves in a large bowl, picking out any yucky ones and trimming any ratty ends. In a separate bowl place peaches and tomatoes, onion, mint and feta.

To make the dressing, in a jar combine, oil, vinegar, sugar, Dijon and salt and pepper. Shake to combine and dissolve sugar.

Next lightly oil and salt your fish, and grill on a BBQ or griddle pan until cooked.

While the fish is cooking, pour half the dressing on the tomatoes and half on the lettuce. Toss so lightly coated.

To plate up place the salad leaves on the bottom, then tomato and peach salad, place the fish on top with a dollop of aioli. You could of course also serve this all as separates at the table.

Enjoy and good luck with those resolutions!