A flavourful salad with warm, griddled peaches and Tenderstem broccoli - this dish is a delicious and nutritious option, year-round. Served on a bed of peppery leaves, then topped with wholesome cashew cheese and complete with a Filippo Berio olive oil and herb dressing, there's nothing not to love about this satisfying meal.
Salad
Ingredients2 peaches, cut into 8 wedges 200g Tenderstem broccoli |
MethodHeat a griddle pan. When hot, add the peaches and cook for two minutes on each side, until they have griddle markings. Toss the broccoli in 1tbsp of Filippo Berio Classico olive oil. Add the broccoli to the hot griddle pan and cook for two minutes on either side, until lightly charred. |
Cashew cheese
Ingredient100g raw cashews, soaked for a minimum of 6 hours Juice of half a lemon 1 garlic clove 1tsp Filippo Berio white wine vinegar Salt and freshly ground black pepper 2tbsp water 1tbsp freshly chopped chives |
MethodDrain the soaked cashews and place in a food processor with the lemon juice, Filippo Berio white wine vinegar, garlic and seasoning. Blend until you have a thick paste, scraping down the sides every now and again. Add the water, 1 tbsp at a time, until the consistency is smooth. Stir in the chives. It is possible to make this ahead of time and refrigerate it. |
Herb dressing
Ingredients4tbsp Filippo Berio Extra Virgin olive oil 1tsp finely grated lemon zest 2tbsp lemon juice 1tsp Agave nectar 4tbsp freshly chopped herbs, such as basil, chives and parsley |
MethodWhisk together all the ingredients, and season to taste. |
Assembly
Ingredients75g mixed watercress, spinach and rocket leaves 250g cooked quinoa |
MethodArrange the leaves on a plate. Scatter the cooked quinoa over the salad leaves. Place the griddled broccoli and peach wedges on top. Spoon over the cashew cheese and drizzle over the dressing. Serve immediately with a grind of black pepper. |
Recipe courtesy of Filippo Berio
