Fresh and zesty, summer is about vibrant salads and this simple dish can be whipped up in minutes, making it perfect for effortless entertaining…
Grilled Peach and Rocket Salad
Serves 4 as a main course
• 3 ripe peaches or nectarines • 100g rocket • 40g blue cheese • 100g parma ham • 20g toasted pine nuts
• 3 tbsp runny honey • 3 tbsp white wine vinegar • salt & pepper • 8 tbsp olive oil
1 Begin by grilling your peaches, you can do this either on a BBQ or on a griddle pan. Slice the peaches and remove stones. Place onto a dry pan and grill for about 1 or 2 mins or until soft and juicy.
2 Meanwhile in a bowl, mix together your rocket leaves with dressing, place on a plate with blue cheese, parma ham and your grilled peaches. Drizzle with a bit more dressing and some pine nuts.
3 Dressing can be made ahead and any leftover dressing can be stored in an airtight container for two weeks.
Recipes, styling and photography by A Fox in the Kitchen.
This recipe appeared in the May-June issue of Image Interiors & Living.