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Tomato and peach salad

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Tomato and peach salad

with whipped goat cheese, corn, ciabatta croutons and basil

Informations supplémentaires
20 min. | 499 kcal | easy | Express, Vegetarian | Printable version
1. Setup Cut the ciabatta bread into cubes. Slice the tomatoes and peaches into wedges. Thinly slice the basil and shallot.
2. Cook the croutons Heat a generous drizzle of oil in a pan over medium-high heat. Cook the bread cubes for 4-5 minutes until colored. Add salt and pepper. Remove from the pan.
3. Cook the corn Cut the corn in half. Place in a saucepan with enough water to cover. Bring to a boil and cook for 6-7 minutes. Drain. Remove the kernels from the cob.
4. Whisk the goat cheese Put the goat cheese and the cream in a bowl. Whisk until the mixture is thick and smooth.
5. Plate your dish Mix the tomatoes with the peaches, corn, arugula, shallot (to taste, omit for kids), basil, a drizzle of oil, 1 tbsp of cider or wine vinegar, salt and pepper. Spread the goat cheese on the plates and top with the salad, hemp seeds and the croutons. Bon appétit!
1unitGoat Cheese
60mlCream 18%
2unitTomato(es)
2unitPeach(es)
60gArugula
1unitCiabatta Bread
0.5unitShallot
0.5unitBasil
10gHemp Seeds
1unitCorn Cob(s)
What you need bowls, whisk, pan
499 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 46g
15%
fat 27g
42%
cholesterol 45mg
15%
fiber 5g
20%
protein 20g
saturated 14g
70%
sodium 597mg
25%
sugar 19g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg