4 peaches, cut in half

1 carrot, shaved

1/4 cup of cider vinegar

1/4 cup of h20

2 tablespoons of maple syrup (or sugar)

1 teaspoon of salt

1/2 red finger chili, diced

a slice of (old) bread, cubed or torn

1 clove of garlic, minced

1 tablespoon of balsamic vinegar (add more if you want that zing)

1 lemon

some herbs

a handful of pistachios, toasted + chopped

olive oil

1C almond ricotta (recipe below)

For the pickled carrots, combine the cider vinegar, water, maple syrup + salt into a pan and bring to a simmer. Remove from heat and pour over shaved carrots (could be ribbons, could be rounds); cool in the fridge.

Have your oven (broil would work well), grill or pan ready and set to high heat. In a medium bowl, place your peaches in the bowl along with some splashes of olive oil, balsamic and salt. Char peaches until the flesh is caramelized, they should be still firm. 

While the peaches are cooking, chop your herbs and combine in a bowl with diced red chili, pistachio, balsamic and olive oil. Season and mix together. 

In a separate bowl, add bread, lemon juice, minced garlic, lemon zest + olive oil. Toast in oven at 425f for 5 minutes, until they are crispy on the outside.

Once the peaches are ready, cut in half and add to the bowl of herbs. Toss gently and cover plate. Remove bread from the oven, place directly on top of peaches, followed by pickled carrots, almond ricotta + some extra spoonfuls of your chopped herbs. Season with finishing salt, fresh cracked pepper + a splash of oil.

Almond Ricotta

* this recipe is courtesy of Fraser Fitzgerald of @thatplantedfork

1C slivered almonds

2tsp nutritional yeast

1 tbsp lemon juice

1/4C water

pinch of garlic powder

salt to taste

Add all the ingredients (but water) into a blender and blend on high speed until creamy; add water as needed.

Taste and adjust seasoning as needed. For a firmer ricotta, hang in cheese cloth for a few days.