After having a delicious peach salad at my friend's wedding last Friday, I've been inspired to try and replicate this...and I was so excited when I stumbled upon this recipe by Jamie Oliver
It's a perfect combination for a summer salad. And perfect for those nights when you want to sit and relax in your garden with a BBQ and a good book!
Grilled peach salad with parma ham and a creamy dressing
• 4 just-ripe peaches
• a few fresh rosemary leaves, finely chopped
• olive oil
• sea salt and freshly ground black pepper optional
• rosemary or thyme
• 1 tablespoon red wine vinegar
• extra virgin olive oil
• 1 teaspoon natural yoghurt or crème fraîche
• 16 slices of Parma ham
• a few sprigs of fresh tarragon, leaves picked
• 2 handfuls of rocket, washed and spun dry
• 100g goat’s cheese, crumbled
Preheat a barbecue or griddle pan until hot.
Cut the peaches in half (remove the stones) toss them in a bowl with the chopped rosemary, a splash of olive oil and a little salt and pepper.
Grill the peaches for a couple of minutes on each side until nicely charred, but not burnt!
Pour the vinegar into a bowl and add three times as much extra virgin olive oil. Add the yoghurt or crème fraîche and a pinch of salt and pepper. Whisk or shake until mixed together well.
Drape the parma ham over the plates, pinching it up here and there so it’s not lying flat. Place the peaches over the parma ham. Toss the tarragon leaves and rocket in the creamy dressing and pile the salad on top of the peaches. Drizzle with a little more extra virgin olive oil, scatter with the crumbled goat’s cheese and tuck in!