2 Whole canned peaches, well drained
I spring onion, peeled and finely sliced
1 mild green chilli, deseeded and diced
2 Tbsp of Equagold Vanilla Grapeseed Oil
Seeds from half a vanilla pod
½ tsp salt
1 loaf of brioche
250g goat’s cheese
Handful of rocket leaves
¼ Cup of Vanilla Grapeseed Oil
1 Tbsp papaya vinegar (or use balsamic)
- Finely dice or chop the peaches and toss with the spring onion, chilli, Vanilla Grapeseed Oil, vanilla seeds and salt. Set aside.
- Slice the brioche (allowing 2 pieces per serve) and brush with vanilla grapeseed oil. Pan fry of grill until golden. Cut the goats cheese into slices; quickly pan fry in the vanilla grapeseed oil over high heat until just brown and warmed through.
- Arrange a few rocket leaves on top of the brioche. Add the grilled goats cheese and peach salsa. Serve drizzled with vanilla grapeseed oil and a little papaya or balsamic vinegar
Used with permission from Allyson Gofton - this recipe published in Next Magazine March 2005