Celebrating gorgeous UK made mozzarella, this roasted peach salad reminds me of lovely sunny lunches in Sydney. I’ve said to grill the peaches and ciabatta on a griddle pan but if you fancy lighting a barbecue, particularly a charcoal one, the result is extra special.
Ingreadient
- 2 slightly underripe peaches, cut into quarters and stones removed
- 1 tsp olive oil
- few thyme sprigs, leaves picked
- handful of rocket, pea shoots or lambs lettuce
- handful of cherry tomatoes, halved
- 2–4 slices prosciutto or Parma ham, torn into pieces
- 125/4½oz–150g/5½oz mozzarella ball
- 1 tbsp clear honey
- 2–3 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- few basil leaves, torn
- flaked sea salt and freshly ground black pepper
- 2 large slices of ciabatta or a ciabatta roll cut in half through the middle
- 1 large garlic clove, peeled and bashed
- 2 tbsp extra virgin olive oil
Direction
- Brush the peach pieces with the olive oil. Place them on a preheated griddle, over a medium heat, and grill for 5–7 minutes until softened slightly and lightly charred. Transfer the peaches to a plate and season with the thyme leaves and some black pepper. Set aside while you grill the bread.
- Toast the bread in the same griddle pan until lightly charred and starting to crisp. Rub both cut sides with the bashed garlic clove and brush with the extra virgin olive oil.
- Put the salad leaves, cherry tomatoes and torn prosciutto in a bowl or platter. Add the peaches. Tear the mozzarella into large pieces and scatter over the salad. Drizzle with the honey, extra virgin olive oil and balsamic vinegar. Then scatter over the basil leaves and some flaked sea salt.
- Serve at once with the griddled bread.
