Grilled peaches with nut feta
I’ve never really understood why artists always assume it was an apple that tempted Adam and Eve to disobey God. I like apples. I do. But I wouldn’t risk the salvation of all future generations for one. Give me a ripe, juicy peach, however, and I am able to sympathise with their predicament…
As summer draws to a close, we have been indulging in the last of the season’s peaches. One of my favourite ways to enjoy these fleshy fruits, is simply grilled with dressed greens, feta cheese and roasted nuts. We don’t have dairy often, however, so I regularly make nut cheeses. To devoted “cheesies”, these usually taste nothing like real cheese and disappointment ensues. But they are 100% delicious in their own right and not nearly as taxing on the system…
Thyme and macadamia nut feta
1 cup raw macadamia nuts, soaked in filter water for 4 hours
2 teaspoons unpasteurised gluten-free miso paste (like this one from Clearspring)
1 tablespoon fresh thyme leaves (if using the hardier type, chop finely)
1. After soaking, rinse the nuts under fresh water, then transfer to a high speed blender with the miso and just enough water to cover.
2. Blend until the nuts are finely ground, but not smooth. You need to retain some texture to make the cheese.
3. Scoop the mixture into a jar, cover with a breathable cover (a muslin square works well) and leave in a warm place for 6 to 12 (at the most) hours.
4. Pour the fermented nut mix into a nut milk bag and drain off any excess liquid. Press the crumbly mixture firmly into a small container lined with greaseproof paper and refrigerate for a few hours to allow it to firm up.
Note: During fermentation, the surface may turn a darker shade. This is completely fine.
Simple peach dressing
1 tablespoon peach (or regular white) balsamic vinegar
squeeze of lemon
2 tablespoons extra virgin olive oil
pinch of salt
knife tip of cayenne pepper
1/4 teaspoon mustard powder
Half a ripe peach, peeled
Place all the ingredients for the dressing in a blender and blend until smooth.