Grilled Peach & Blue Cheese Salad
Made with Kikorangi Triple Cream Blue
Decorated with Kāpiti Kikorangi, this is an easy to assemble yet flavourful salad.
Prep Time
30 MINS
Cook Time
10 MINS
Serves
1 PERSON
Ingredients
- 100g Kāpiti Kikorangi
- 2 firm peaches
- 25g toasted macadamia nuts roughly chopped
- 5ml Extra virgin olive oil
- Danish cracker bread
- 1 small handful washed watercress
Method
- Remove Kikorangi from the fridge and allow to reach room temperature.
- Quarter the peaches with skin and stone removed, rub with olive oil and grilled evenly.
- Lay all the ingredients together on a plate in any order, with the blue cheese loosely crumbled all over.
HOT TIP
Walnuts, almonds, chestnuts and even hazelnuts are a great match with Kikorangi.
Try toasted pumpkin seeds as a great substitute for those with nut allergies.
FEELING WILD?
Buy a good quality 70% dark chocolate and roughly break over the cheese, or drizzle with Mānuka honey for a wild yet unmistakable cheese match.
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