caprese
the beautifully fresh yet simple salad. adding peach to this is a must, the sweetness compliments the salty intense flavour of the tomatoes and why do I sound like i’m on Masterchef oh dear.
ENJOY THE CAPRESE.
SERVES 2-3 PEOPLE
5 min prep + 5 min cooking = 10 minutes
INGREDIENTS:
3 good quality medium-sized tomatoes
2 flat peaches
5 tbsp vegan cream cheese* (I use Julienne Bruno’s one) *optional, salad works without
pinch (5g) of basil leaves
salt and pepper
good quality extra virgin olive oil
balsamic vinegar glaze
2 tbsp vegan pesto (I have a good recipe in my book)
METHOD:
Slice your peaches into thin, half-a-centimeter slices, then fry without oil on a frying pan or skillet on medium heat until they turn golden and begin to caramelise.
Tommy T’s. Slice them thinly and leave them all face up on your chopping board. Now this is the important bit, give it a good season of salt. This’ll help draw the water out of them, stopping your salad from going too soggy and also getting more intense tomato flavour out of the tommys. Leave them for 5 mins then dab with some kitchen roll to get the excess water off them.
Serve it babes. Tomatoes on the plate first, then our peaches. Now pile up with blobs of the vegan cream cheese, the pesto, basilica (i’m not Italian), a good season of salt and pepper and finally some squirts of balsamic glaze. Enjoy, or as the Italians would say, enjoyah.