Grilled Peaches With Silken Tofu, Thai Basil & Lime Leaf Gremolata

Begin by making the tofu cream. Pat away the excess liquid from the tofu using kitchen paper. Break it up and place it in a food processor with the rapeseed oil and some sea salt and blend till smooth. Empty into a bowl and set aside.

Clean out the food processor and use it to make the gremolata by simply whizzing together all the ingredients until you have a thick dressing.

Heat a griddle pan over high heat. Drizzle the peaches with a little oil then grill them cut side down in the griddle pan, turning them after 30 seconds or until they have char marks.

To serve the salad, spoon the tofu cream over a plate then lay over the griddled peaches. Drizzle over the gremolata and finally scatter over the red chilli. Serve immediately.