Griddled peaches, rocket, Parma ham and goats' cheese salad

Serves: 4

Edit

Update

Cancel

Total Time: 25

Prep Time: 15

Cook Time: 10

• 3  peaches, stoned and cut into eighths
• drizzle of olive oil
• 100 gram(s) pack semi-soft goats' cheese
• 200 gram(s) bag wild rocket
• 115 gram(s) pack Parma ham
• 1 handful hazelnuts, toasted
• For dressing:
• 3 tablespoon(s) extra-virgin olive oil
• 1 tablespoon(s) white wine vinegar
• juice of 1 tangerine or ½ orange
• few stalks fresh thyme, leaves only

Method

1. First, make dressing; mix ingredients together in a jug or small bowl. Season with sea salt and freshly ground black pepper and put to one side. Heat a griddle pan to hot then toss peaches with olive oil. Sit them on hot griddle and cook for around 1 min, then turn and cook other side. Remove and put to one side.
2. To assemble salad, arrange rocket leaves, Parma ham and peaches in a serving bowl and sprinkle over goats' cheese and hazelnuts. Season, if required.
3. Next, drizzle over dressing, gently toss together and serve.
4. Tip
5. Replace the peaches with nectarines and serve them fresh, if preferred.
6. Our free magazine recipes
7. Try our recipe finder
8. More food ideas...
9. Save £££s at our kitchenware and dining shop

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!