chopped peach with herbs and Equagold Vanilla
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Grilled Vanilla and Peach Goats Cheese Salad

Prep Time:1 hour

Cook Time:1 hour

Serves:Serves

Ingredients

  • Serves 4
  • 2 Whole canned peaches, well drained
  • I spring onion, peeled and finely sliced
  • 1 mild green chilli, deseeded and diced
  • 2 Tbsp of Equagold Vanilla Grapeseed Oil
  • Seeds from half a vanilla pod
  • ½ tsp salt
  • 1 loaf of brioche
  • 250g goat’s cheese
  • Handful of rocket leaves
  • Dressing
  • ¼ Cup of Vanilla Grapeseed Oil
  • 1 Tbsp papaya vinegar (or use balsamic)

Method

Finely dice or chop the peaches and toss with the spring onion, chilli, Vanilla Grapeseed Oil, vanilla seeds and salt. Set aside. Slice the brioche (allowing 2 pieces per serve) and brush with vanilla grapeseed oil. Pan fry of grill until golden. Cut the goats cheese into slices; quickly pan fry in the vanilla grapeseed oil over high heat until just brown and warmed through. Arrange a few rocket leaves on top of the brioche. Add the grilled goats cheese and peach salsa. Serve drizzled with vanilla grapeseed oil and a little papaya or balsamic vinegar Used with permission from Allyson Gofton - this recipe published in Next Magazine March 2005

Tags: SALAD

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