Sides & Salads

Griddled Peach and Broccoli Salad

This salad is rich in vitamins, antioxidants, healthy fats and irresistible Italian flavours. The herby cashew cheese is also a healthy alternative to store bought processed vegan cheese. Substitute different fruit and vegetables for whatever is in season. The cashew cheese can be stored in the fridge for up to 3 days.
Serves: 2
Preparation time: 15 minutes
Cooking time: 8 minutes

Ingredients:

  • 2 just ripe peaches or nectarines, halved, stone removed and each cut into 8 wedges
  • 200g tenderstem broccoli
  • 1 tbsp Filippo Berio Classico Olive Oil
  • 250g cooked freekeh or quinoa
  • 75g mixed watercress, spinach and rocket leaves

For the Cashew Herb Cheese:

  • 100g raw cashews soaked for at least 6 hours, or overnight
  • Juice of ½ lemon
  • 1 tsp white wine vinegar
  • Salt and freshly ground black pepper
  • 2 tbsp water
  • 1 tbsp freshly chopped chives

Dressing:

  • 4 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 tsp finely grated lemon zest and 2 tbsp lemon juice
  • 1 tsp agave nectar
  • 4 tbsp freshly chopped herbs, such as basil, chives and parsley

Method:

  1. To make the cashew cream cheese, drain the soaked cashews and place in a food processor, with the lemon juice, vinegar, garlic and seasoning. Blend until you have a thick paste, scraping the sides down from time to time. Add the water 1 tbsp at a time until you have a smooth consistency. You can also make it ahead of time and refrigerate it.
  2. Heat a griddle pan, when hot, add the peaches, cook for 2 minutes each side, until they have good griddle marks.
  3. Meanwhile toss the broccoli in 1 tbsp of Filippo Berio Classico Olive Oil. Add to the hot griddle pan and cook for 2 minutes each side until lightly charred.
  1. Whisk together all the ingredients for the dressing and season to taste.
  2. Arrange the leaves on plate, scatter over the freekeh, add the broccoli and peach slices, spoon over the cheese and drizzle over the dressing.
  3. Serve immediately with a good grind of black pepper.

Cooks tips:

The cashew cheese can be stored in the fridge for up to 3 days.