SEARED PEACH SALAD WITH PARMA HAM

INGREDIENTS

3 peaches, halved and stoned

1 tbsp balsamic glaze

50g wild rocket salad

Handful fresh basil

4 spring onions, sliced

2 x 100g packs Parma ham

150g Ricotta cheese

Toasted ciabatta to serve

For the dressing:

3 tbsp extra virgin olive oil

Zest ½ lemon

1-2 tbsp lemon juice

Pinch of sugar

METHOD

1. Cut the peach halves into wedges, brush the with the balsamic glaze and sear over a hot barbecue or on a preheated griddle pan until nicely charred and softened. Set to one side. Combine the dressing ingredients, season well and set to one side.

2. Divide the rocket, basil and spring onions among four plates and add ‘scrunches’ of Parma ham. Add a spoon full of ricotta to each plate plus some of the toasted ciabatta and the peaches then drizzle with the dressing. Serve straight away with any extra dressing in a jug.