Sometimes ideas and inspirations are coming from places you would never expect. Sometimes from the lack or excess of ingredients. And that’s how it happened this time. I’ve seen grilled fruits many times but I never tried to actually use this idea. And excess of ripe peaches was a perfect moment to try grilled peach salad. Usually with the ideas for recipes I’ve never tried before and not sure where to start, I just scroll through different photos of it and create my own version from the ingredients I have on hand.
I wanted to add some kind of cheese to that salad, but I had only cheddar and cream cheese in my fridge. At first I thought to make couple blobs of cream cheese on top of the salad but all of the sudden desiccated coconut came to my mind. Don’t ask why, cause I have no idea, but somehow adding coconut to this already unusual mix seemed to me to be a great idea. And honestly it wasn’t bad. Definitely I had worse ideas than that. However I still feel like feta cheese would also taste great in this salad.
Coconut cheese balls adds a tropical flavour to this salad and goes really well with grilled peach. Topped with toasted seeds for extra crunch, healthy fat content, and we have Summery fresh, flavoursome salad that can be a meal on its own.
And let me tell you this balsamic glaze is extra tasty – sweet, spicy, little salty and creamy – all flavours in one. Gives extra twist to this salad. If that’s the flavours you like, you should try this recipe. If you’re vegetarian on a BBQ party, and you feel like there’s nothing for you to eat – that’s also an idea. For vegan option instead of cream cheese you can use coconut cream and mix it with dessicated coconut.
I know that the amounts of ingredients below are not extremely accurate but I used lots of leftovers I had, and I have a tendency not to measure the ingredients I add. But I always alternate the recipes to my own taste, so you also don’t feel restricted to keep the amounts exactly as they are. If you like something more spicy, more sweet or less salty don’t be afraid to change the recipe so it will fit your own taste.
And at the end give yourself a moment to admire all the beautiful colours of this salad. It’s a Summer on the plate 🙂
peach salad with coconut cheese balls
and balsamic glaze
INGREDIENTS for one meal size portion:
- 2 ripe peaches
- 2 handfuls of rocket
- handful of cherry tomatoes
- 1-2 tbsp cream cheese
- 1-2 tbsp dessicated coconut
- 1 tbsp chopped coriander
- 4-5 tbsp balsamic vinegar
- 1 tsp dark soya souce
- 1 tsp brown sugar (regular sugar also will work)
- 2 tsp olive oil
- pumpkin seeds and sunflower seeds for sprinkle
Heat grilling pan, add peach sliced in pieces, tomatoes cut in halves and on the sides of the pan – some pumpkin and sunflower seeds to toast them slightly. Be careful not to burn them.
In a small pot bring balsamic vinegar to boil, add teaspoon of brown sugar and boil on a small heat until most of the liquid evaporates and it will get glaze-like texture. It will take couple minutes to reduce, so be patient. Keep an eye on it so the sugar won’t burn. Then add a teaspoon of dark soya sauce and 2 teaspoons of olive oil. Olive oil will prevent from the glaze becoming hard. Switch off the heat and let it cool down.
When peaches and tomatoes are nicely grilled on both sides let them also cool down completely.
In the meantime prepare coconut balls. Simply combine cream cheese with dessicated coconut. Add that much of coconut that will let you make the balls using the palms of your your hands. If you like coriander add it to the mix for an extra flavour.
On a large plate or in a bowl arrange handful or two of fresh rocket, grilled peaches and tomatoes. Add coconut cheese balls, drizzle with balsamic glaze and sprinkle with toasted seeds.