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Grilled Peach, Butter Bean + Creamy Cottage Cheese Salad with Fresh Basil + Toasted Pistachios
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Rated 4.6 by 35 users.

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.

Feeds: 3
Takes: 15 minutes
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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 dressing

3 tbsp olive oil

Juice of ½ lemon

1 tsp chilli flakes

2 tbsp of finely chopped mint

1 tsp honey or maple syrup

Shop The Recipe

Queen Butter Beans
Queen Butter Beans
570g / Bold Pack (6) £22.00

Directions

1

Toast the pistachios in a dry pan over a medium heat until golden and smelling toasty, about 2 minutes. Roughly chop.

2

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.

3

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.

4

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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