Charred Peach Salad with Herby Ricotta (or plant based chevin)
MARKET BOX RECIPES

Charred Peach Salad with Herby Ricotta (or plant based chevin)

This sexy Summer salad is an absolute showstopper - herby soft cheese dollops over grilled peaches will have people coming back for more. 

  • To make your dressing: mix 1 teaspoon of sweetener of choice (we like honey), 1 teaspoon of dijon mustard, 1 tablespoon of white balsamic vinegar and 3 tablespoons of olive oil. Mix well and season to taste. 

  • In a bowl, add some finely chopped fresh herbs of your choice (we like mint), zest half a lemon and mix into your soft cheese (Ricotta and plant based chevin works well here). Season to taste. This step is optional as you could also go for the plain cheese approach. 

  • Slice up some peach into 1cm thick slices. Place a grill pan over a high heat with a drizzle of oil. When hot, char your peach slices on both sides until sexy grill marks appear (Can also braai the peaches if you fancy). 

  • Place a pan over medium heat. Dry toast your seed and nut mix until lightly golden, adding a sprinkle of salt in the final few minutes. 

  • Toss some salad leaves in the dressing and make bed on a serving platter. Top with the charred peach slices and drizzle over a little more dressing. Add the dollops of the herby soft cheese. Garnish with the toasted seed and nut mix, and enjoy!  

  • For the meat lovers, you can add some crispy bacon, or prosciutto to your salad. 

CHEF’S TIP 

Mix your dressing in a jar and shake to combine and store any leftovers in the fridge – this is a quick and easy way to emulsify your dressings.