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Peach & Tomato Salad with Macadamia “Burrata”
Ingredients:
• 2 ripe peaches
• 4 ripe heirloom tomatoes
• 1 small shallot
• fresh basil leaves
• balsamic vinegar
• 2 tsp balsamic glaze
• 3 tbsp extra virgin olive oil
• sea salt & black pepper
Macadamia “burrata”:
• 3/4 cup (80 g) macadamia nuts
• 5 tbsp coconut milk
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• salt to taste
Assemble: Drizzle olive oil and balsamic vinegar over a serving platter. Add finely chopped shallot and spoon the macadamia “burrata” around the plate. Arrange the sliced tomatoes and peaches, then top with shallot rings and fresh basil. Finish with olive oil, sea salt, black pepper, and balsamic glaze.
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