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Vegetarian
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Vegan
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Vegan Option
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Gluten-Free
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Grilled Peach, Butter Bean + Creamy Cottage Cheese Salad with Fresh Basil + Toasted Pistachios
Burrata is usually the go-to cheese for a salad combination like this one. But our trick? COTTAGE CHEESE. It's our cheat’s version of burrata - just as creamy, packed with protein and much kinder on the wallet! Simply mash it up a little and it creates a similar, creamy consistency perfect for dolloping sticky, sweet peaches, buttery beans all tossed together with a fragrant mint dressing. This salad hits all the spots.
Ingredients
1 jar of Queen Butter Beans - drained + rinsed
2 juicy peaches or nectarines, sliced into wedges about 2cm thick
300g cottage cheese
40g rocket
A small bunch of basil (roughly 10g), leaves picked
A few mint leaves, for garnish
A handful of pistachios
For the dressing3 tbsp olive oil
Juice of ½ lemon
1 tsp chilli flakes
2 tbsp of finely chopped mint
1 tsp honey or maple syrup
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Directions
Toast the pistachios in a dry pan over a medium heat until golden and smelling toasty, about 2 minutes. Roughly chop.
Brush the peaches in olive oil. Heat a griddle pan over a high heat (a regular frying pan will also work) and put the peach slices into the pan. Fry each side for 1-2 minutes until nicely charred. Watch out, it will happen FAST.
Tip the grilled peaches into a mixing bowl, followed by the drained beans, rocket and basil leaves. Drizzle over the dressing and toss well to combine.
Roughly mash the cottage cheese using the back of a fork (keeping it in its pot) until you reach a creamier consistency - this acts like a “cheats” burrata. Tip the salad onto a serving platter. Plate the peaches on top of the rocket, dollop over the cottage cheese and scatter with the chopped pistachios and fresh mint leaves.
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