
Grilled Peach and Superstraccia Vegan Salad
11th October 2022
Recipes InspirationsA refreshing vegan salad using Julienne Bruno's rich and creamy plant-based stracciatella, Superstraccia. A taste of summer on a plate!
Ingredients
• 2 ripe peaches
• 1 175g tub of Julienne Bruno Superstraccia (Vegan Stracciatella Cheese)
• 125g cherry tomatoes
• 50g chopped pistachios
• Handful of basil leaves
• Olive Oil
Method
- Fire up your barbecue or heat a griddle pan to a high heat.
- Cut your peaches in half and remove the stones from the centre, then cut each half into quarters. Brush the peach slices with a little olive oil before griddling them for a 2/3 minutes, until nicely chargrilled. Set aside to cool.
- In another pan, toast your pistachios until golden.
- Cut the tomatoes into halves and you are ready plate!
- Arrange your grilled peaches and tomatoes on a serving plate. Next, add generous dollops of Vegan Superstraccia on top. Sprinkle over your chopped pistachios and basil leaves. Season well with salt and pepper and finish with a drizzle of olive oil.