METHOD:

Crumble the vegan feta into a small food processor bowl along with the greek style yogurt and blend until smooth. You might need to scrape down the sides with a spatula a couple of sides to reach a completely smooth consistency, be patient. Once nicely whipped smooth set aside.

Finely chop the basil and thyme leaves for the vinaigrette and transfer to a jar or small bowl along with the other ingredients. Shake the jar or stir with a spoon until well combined.

Slice the cherries in half and pit them. Cut large cherry tomatoes i half and leave small ones whole. Cut the peaches open around the ridge that starts by the little twig on the top and open them up. Remove the stone and cut each half into 3 or 4 segments depending on the size.

Place all the fruit in a bowl and drizzle with 2/3 of the vinaigrette. Toss to coat.

Spread the whipped feta across a serving dish or dollop it in the corners or close to the edge. Fill the gaps with the salad or layer it on top.

Finish the salad off with toasted pumpkin seeds, more fresh basil and thyme leaves and the remainder of the vinaigrette. You could also sprinkle some toasted and salted pistachios over the top if your feeling fancy.

Enjoy immediately for best result!