Start by cutting the focaccia into cubes and toasting them in a pan.
Cut the peach into wedges and grill it.
Prepare the dressing by mixing the soy sauce, the balsamic vinegar and the cashew cream.
Plate by arranging the baby spinach, the grilled peaches, the toasted focaccia, the walnuts, the olive taggische, the gorgonzola and the accompanying dressing.
Consume immediately
Perfect to take to the beach or as a packed lunch for work and university.
Italy, Liguria
| Energy (kcal) | 264.97 |
| Carbohydrates (g) | 14.76 |
| of which Sugars (g) | 4.36 |
| Fat (g) | 19.97 |
| of which Saturates (g) | 1.79 |
| Protein (g) | 6.04 |
| Fiber (g) | 2.92 |
| Sale (g) | 0.42 |
