SEARED PEACH SALAD WITH PARMA HAM
Ready in 20 minutes

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.
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