Grilled Peach and Superstraccia Vegan Salad

A 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

1. Fire up your barbecue or heat a griddle pan to a high heat.
2. 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.
3. In another pan, toast your pistachios until golden.
4. Cut the tomatoes into halves and you are ready plate!
5. 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.