PEACH PANZANELLA SALAD

This salad just screams summer to me. As soon as peaches come into season, it's all I want to eat.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 2 servings

4 tbsp white wine vinegar
2 tsp caster sugar
1/2 red onion very finely sliced
200 g stale bread torn into large chunks
1 garlic clove grated
olive oil
2 ripe peaches pitted & chopped into slices
2 handfuls wild rocket
small handful fresh basil leaves only
2 tomatoes roughly chopped
salt & freshly ground black pepper
to serve: vegan stracciatella or other vegan soft cheese (optional), toasted almonds

Heat the oven to 160°C (fan assisted)/350°f/gas 4.
Start with making the quick pickled onions. Combine the white wine vinegar, sugar, 4 tbsp water and a pinch of salt in a small saucepan. Bring to a simmer over a medium heat, then add the sliced red onion and stir well. Set aside and allow to pickle whilst you continue with the recipe.
Combine the bread, garlic, a good glug of olive oil and a pinch of salt on a baking tray. Use your hands to give everything a mix, then bake for 10-15 minutes, or until the croutons are crispy and golden around the edges.
For the dressing, finely grate the tomato into a bowl. Add the extra virgin olive oil, sherry vinegar and a good pinch of salt and black pepper and mix well. Taste and adjust the seasoning, if needed.
Preheat a griddle pan over a medium-high heat and brush with oil. Grill the peach slices for 2-3 minutes each side, or until golden and slightly charred (you can do this in a regular pan too - you just won’t get the char lines).
Combine the rocket and basil leaves on a serving dish. Arrange the tomatoes, griddled peaches, croutons and pickled red onion on top, then finish with a few spoonfuls of vegan stracciatella, a sprinkling of toasted almonds and a good crack of black pepper. Drizzle over the dressing just before serving.