20th Jul 2016
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.
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