GriddledPeachSalad_Header

Griddled peach salad

Apples in a Wardolf salad, pears with Roquefort and melon with Parma ham. Fruit has long gone in savoury salads but still it isn’t something I do often. Perhaps I should. After all they work so well here.

I first made this salad years ago as a light lunch for a whole group of friends we had staying with us in Scotland and it’s become a tradition thanks to the encouragement of a certain friend. We need something light so we aren’t weighed down for the evening’s frivolties and this is perfect. We prepare all the components, griddle the peaches and plate it up before us girls head to the hairdressers.

GriddledPeachSalad_Plate

Friday lunch will always be grilled peach salad.

If it ain’t broke don’t fix it!

A welcome bonus to a delicious meal- it is super quick to prepare. The peaches are first caramelised on a griddle (you could also do them under the grill) which gives them a delicious charred caramel flavour and then served with shredded salty Parma ham, torn creamy mozzarella then sat atop a carpet of peppery rocket. It is a winning combination.

And a rather pretty one too.

GriddledPeachSalad_Above

Recipe

Serves 1 or 2 depending on appetite

1 ripe peach, cut into 6
A little oil for greasing the griddle
Couple of handfuls of rocket containing salad
2-3 slices of parma ham, torn
1/3 ball of mozzarella, torn
4tsp balsamic glaze*

  • Grease the griddle and place on a high heat. Once hot carefully place the peaches on and griddle for approx 4mins until caramalised before turning and griddling the other side for another 4mins. (If you don’t have a grizzle heat your grill to high and place the cut peaches flesh side up under the heat until caramelised). Remove from the heat. (These can be left to cool or served warm)
  • Lay the salad on your plate(s), scatter over the parma ham, mozzarella and peaches then drizzle over the balsamic glaze
  • Enjoy

*Make your own balsamic glaze by dissolving 20g caster sugar into 120ml balsamic vinegar and let it bubble away for 5-10mins until it has begun to thicken and turn syrupy. Alternatively drizzle the salad with balsamic vinegar and a little olive oil.

Leave a Reply

Your email address will not be published. Required fields are marked *